Name: Mint Chutney Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 tbsp Cooking oil; 1/2 cup Grated coconut; 1/4 cup Mint leaves; 3 - 4 Green chillies (( add 5 for spicy taste)); Tamarind (A small piece); 1 tsp Fried gram dal; 2 Small onion ((optional)); 2 Garlic cloves; pinch Turmeric powder; Salt & water (as needed); 1 tsp Cooking oil; 1/2 tsp Mustard seeds; 1/2 tsp Urad dal

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Learn how to make delicious hotel style pudina chutney with coconut, a flavorful South Indian mint chutney for idli and dosa. Made with fresh mint leaves, grated coconut, green chillies and a simple tempering, this quick chutney comes together in just 10 minutes!

I make this mint chutney recipe (Pudina chutney in Tamil) for breakfast. It’s a very tasty side dish for idli dosa. I have already posted a mint chutney with tomato and this one is with coconut.

Sendhil & Raksha love this chutney a lot. It tastes more like hotel chutney. As this is a two step recipe, I have not posted step by step pictures. For step by step pictures, please refer my Green chutney recipe using coriander leaves if interested.

Quick Notes for US & Abroad Kitchens

Mint Leaves: Fresh mint leaves are readily available in bunches at Indian grocers like Patel Brothers, or in fresh herbs clamshells at US supermarkets (Trader Joe’s, Whole Foods). Discard tough thick stems and use tender leaves to keep the chutney vibrant green and avoid bitterness.
Coconut Options: If fresh grated coconut is not on hand, frozen grated coconut (such as Daily Delight or Deep) thawed in warm water works great. Desiccated unsweetened coconut can also be used by soaking in warm water for 5 minutes before grinding.
Green Chillies: US serrano or Indian green chillies work well. Serrano chillies provide balanced heat; use 3 to 4 serranos depending on spice preference.
Stove & Sauteing: On electric coil or glass-top stoves, saute the ingredients on medium heat so the mint leaves soften quickly without turning dark brown. Turmeric powder helps lock in the bright green color.
Blender / Grinder: High-speed blenders like Vitamix, Ninja or Preethi grind this chutney smooth with minimal water. Add chilled or ice-cold water while grinding to preserve the vibrant green color and hotel-style texture.

Mint Chutney Recipe

Chitra

Delicious hotel style mint chutney recipe (pudina chutney) for idli and dosa made with fresh mint leaves and coconut.

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Prep Time 5

Cook Time 5

Total Time 10

Course Side Dish

Cuisine Indian

Servings servings

Ingredients

To saute & grind

1 tbsp Cooking oil
½ cup Grated coconut
¼ cup Mint leaves
3 – 4 Green chillies ( add 5 for spicy taste)
Tamarind A small piece
1 tsp Fried gram dal
2 Small onion (optional)
2 Garlic cloves
pinch Turmeric powder
Salt & water as needed

To temper

1 tsp Cooking oil
½ tsp Mustard seeds
½ tsp Urad dal

Instructions

In a kadai,heat oil,saute the green chillies,mint leaves,turmeric powder,small onion, garlic cloves,tamarind and fried gram dal.Lastly add the grated coconut ,saute for a minute & switch off the flame.Grind everything together adding the required salt & water.
Temper & add them to the chutney bowl.Mix n serve !

Notes

For variations, you can try without sautéing coconut.
Addition of turmeric powder & sautéing mint leaves gives a nice green color to the chutney. Please don’t skip it.
You can grind everything raw and temper the chutney.

Keyword Mint chutney for idli dosa, Mint chutney recipe, Pudina chutney, Pudina chutney recipe, Side dish for idli dosa

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