This coconut chutney recipe is very refreshing, simple to make and it tastes delicious. The addition of cilantro and mint leaves along with fresh coconut, green chilies, ginger, and tamarind makes this chutney super delicious. I love its natural color and the wonderful aroma that mint and cilantro leaves give to this chutney. Dosa and Idli are one of the most common breakfast dishes in many Indian households. I usually make a simple white coconut chutney for idli and dosa. But sometimes I like to change the things here and there by adding different flavors to the chutney. As you know I had loads of mint growing in my garden and I also have started the Mint recipe series this month, so it’s the perfect time to share our go-to mint chutney recipe with you all. It tastes great with Rava dosa, upma, in sandwiches, with chilla, or in wraps.
Beyond its amazing taste, this chutney has lots of health benefits.
The fresh coconut is highly nutritious and contains powerful antioxidants.The mint soothes your stomach and helps with indigestion.The curry leaves are great for your skin and hair.The fresh cilantro leaves give you much-needed minerals and vitamins.Ginger may help with weight loss.
This Green Coconut Chutney
Can be made dry or flowy, depending on your taste preference.makes a great side with idli, dosa, vada, and uttapam.is vegan and easy to make with few ingredients.the refreshing and subtle taste of mint and cilantro mingled with coconut makes it very different too.keeps well in the refrigerator for 5 to 7 days.
Ingredients required and its substitution
Fresh coconut – Fresh coconut is the star ingredient of this chutney. It’s available in all Indian stores. You can also go for frozen grated fresh coconut if taking out the flesh is a challenge for you. Frozen coconut works equally fine. Mint and cilantro leaves – Use fresh mint and cilantro leaves for this chutney. Remember to remove the hard stems of both, they can make the chutney bitter. Try to use the leaves only. You can increase or decrease the number of mint and cilantro leaves used in this chutney. Green chili – You can increase or decrease the amount of green chili as per your liking. Ginger – If making this Jain, skip the ginger. Tamarind – Gives nice tang to the chutney. Some people add lemon juice in their coconut chutney in place of tamarind for the sour taste, but I prefer tamarind. Salt – I don’t use a ton of salt here since it’s generally eaten as a side with idli and dosa. Those have salt too. But you can adjust it to preference and add more. Tempering – A nice tempering is a must. This chutney, like most of the South Indian Chutney, is tempered with mustard seeds, cumin seeds, urad dal, curry leaves, dried red chilies, and hing.
How to make this recipe? Step by step process
Blend all the ingredients for chutney in a blender to make a smooth paste. Use little water to blend the chutney. Transfer in the serving bowl. For the tempering Heat oil in a small pan. Add urad dal. Fry till the dal turns brown. Add mustard seeds, cumin seeds, dry red chilies, curry leaves, and hing. Let mustard seeds and cumin seeds crackle. Pour the tempering over the chutney. Mix the tempering with the chutney. Serve with dosa, idli or uttapam.
Notes and Variations
This green coconut chutney recipe is easy to tweak with different ingredients to make interesting variations:
Use half and half of roasted chana dal and peanuts for an extra creamy and nutty chutneyUse 2 to 3 cloves of garlic for a different flavor.You can skip the tempering altogether and the chutney will still be as delicious.
More Chutney Recipes
Onion ChutneyPeanut ChutneyAllam Pachadi
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