South Indian Style Mint Coconut Chutney (Pudina Chutney Recipe)

Brighten up your breakfast table with this refreshing and aromatic South Indian Style Mint Coconut Chutney! This version of pudina chutney beautifully blends fresh mint leaves with grated coconut and roasted gram dal for creamy, herbaceous flavors and a subtle tang from tamarind. Traditionally enjoyed with idlis and dosas, it also pairs wonderfully with steamed rice, making it a versatile companion to any South Indian meal. The fresh mint leaves elevate the classic coconut chutney, resulting in an irresistibly fragrant and cooling condiment that cuts through the richness of your main dish.

Unlike North Indian mint chutney, which typically uses yogurt as a base and complements tandoori snacks or street food, this South Indian variant is all about freshness and simplicity. It’s perfect for time-pressed mornings—just blitz the ingredients, finish with a sizzling tempering of mustard seeds, urad dal, dried red chilli, and curry leaves, and you’ve got a unique, flavorful chutney ready in 10 minutes. Whether you’re serving it with breakfast, as a side for lunch, or adding a fresh twist to your snack platter, this chutney will be a hit with your family and guests alike.

South Indian Style Mint Coconut Chutney (Pudina Chutney Recipe)

Print Recipe

By Malini Serves: 4 Prep Time: 5 minutes Cooking Time: 5 minutes

Ingredients

• 1 cup grated coconut
• 1 tbsp roasted gram dal (putani / dariya)
• 2 green chillies
• 1 inch piece of ginger
• small ball of tamarind
• 1 handful fresh mint leaves (pudina)
• ½ cup water
• ½ tsp salt
• 2 tsp oil
• ½ tsp mustard seeds
• ½ tsp urad dal
• 1 dried red chilli
• a few curry leaves

Instructions

1

Add grated coconut, roasted gram dal, green chillies, ginger, tamarind, fresh mint leaves, salt, and water to a blender.

2

Grind everything into a smooth paste, scraping sides as needed.

3

Transfer the chutney to a bowl.

4

For the tempering, heat oil in a small pan over medium heat.

5

Add mustard seeds and urad dal; let them splutter.

6

Add dried red chilli and curry leaves, briefly sauté until aromatic.

7

Quickly pour the hot tempering over the ground chutney.

8

Mix well, and serve immediately alongside idli, dosa, or steamed rice.

Notes

Tips:
Use freshly grated coconut for the best flavor and creamy texture., Add mint leaves without roasting to keep the chutney vibrant and aromatic, but lightly toasting them can reduce raw notes if preferred., Adjust the number of green chillies to customize the heat., For a stunning green color, stick with green chillies; use dried red chillies for a deeper hue., Always use fresh mint for a lively, herbaceous note—avoid dried or wilted leaves for optimal taste.