🥥🌿 Coconut Mint Chutney (Fresh, Spiced, South Indian-Style)

A creamy South Indian-style coconut chutney blended with fresh mint, green chili, and a hint of roasted chana dal—finished with a fragrant tempering of mustard seeds and curry leaves. Light, refreshing, and perfect with dosa, idli, or spiced veggies.

Prep Time10

Course: chutneys

Cuisine: Indian

Servings:

Calories: 446kcal

Equipment

1 Blender

Ingredients

1 cup freshly grated coconut or frozen grated coconut, or unsweetened dried coconut soaked in hot water beforehand
2 tablespoon roasted cashews, almonds or chana dal
½ green chili adjust to taste
A small handful of fresh mint leaves about 10–15 leaves
Salt to taste
50–100 ml water adjust to desired consistency
1 teaspoon oil coconut oil, any neutral oil or gheel
½ teaspoon black mustard seeds
6-8 curry leaves

US Customary - Metric

Instructions

Blend the chutney: Add the coconut, roasted chana dal (or nut substitute), green chili, mint leaves, salt, and water to a blender. Blend into a smooth but slightly textured paste.
→ Transfer to a serving bowl.
Optional tempering: Heat the oil in a small pan. Add the mustard seeds and let them pop. Then add the curry leaves and sauté briefly.
→ Pour the hot tempering directly over the chutney.
Serve: You can either mix the tadka in or leave it on top as a garnish.

Notes

Coconut options: Freshly grated coconut gives the best flavor, but frozen or unsweetened dried coconut works well too. If using dried, soak it in hot water for 10–15 minutes to soften.
Mint tips: Use fresh mint only. If it sits too long after blending, the chutney may darken slightly—this is normal. Add mint just before blending for best color and flavor.
Consistency: Start with less water and add more as needed. The chutney should be thick but scoopable—not too runny.
Tempering (tadka): This step adds aroma and a gentle roasted flavor. It’s optional but highly recommended.
Serving suggestions: This chutney pairs well with dosa, idli, vada, rice, or as a cooling dip for spicy roasted vegetables or potatoes.
Storage: Best enjoyed fresh, but it will keep in the fridge for 1–2 days. Bring to room temperature before serving. Do not freeze.

Recipte Twists

Add ginger: Blend in a small piece of fresh ginger (about ½ inch) for a bit of warmth and depth.
Coriander-mint blend: Swap half the mint for fresh coriander leaves for a greener, more herb-forward chutney.
Tangy twist: Add a small piece of tamarind pulp or a squeeze of lime juice for extra tang—great with fried snacks or rich curries.
Spicy version: Add an extra green chili or a pinch of chili flakes to boost the heat.
Toasted coconut: Lightly toast the coconut before blending for a nuttier, slightly smoky flavor.
Yogurt-based variation: Stir in a spoonful of plain yogurt for a creamier texture and a more raita-like version (especially cooling in summer).

Nutrition