Mint Coconut Chutney/Pudhina Thengai Chutney [Side dish for Idlis & Dosas]

Today in Priyas Virundhu it is very healthy, simple and delicious Mint coconut chutney. It is very common and delectable chutney prepared in most of the houses in South India. Check out other chutney varieties here.

Here’s how to make Mint Coconut Chutney with step by step photos….

Other Chutney & Thogaiyal varieties that might be of your interest...

Coconut Chutney

Chettinad Kara Chutney/Kara Chutney

RedChilli Coconut Chutney

Vengaya Vadagam Chutney

Mint Coconut Chutney

Tomato Mint Chutney

Cilantro/Kothamalli/Coriander leaves Chutney

CarrotChutney

GreenBell Pepper Chutney

RedBell Pepper Chutney

Onion/VengayaChutney

OnionTomato Chutney

PearlOnionChutney/Rosapoo Chutney

SuttaKathrikkai/Brinjal Chutney

Tomato/ThakkaliChutney

TomatoThokku/Thakkali Thokku

ZucchiniChutney

Mullangi/RadishChutney

Peanut/Groundnut Chutney

Inji Thuvaiyal/Ginger Chutney

Kothamalli/CilantroThogaiyal

Thakkali Kothamalli Chutney/Tomato Coriander Leaves Chutney

Mint/Pudhina Thogaiyal

ParuppuThogaiyal/Dal Thogaiyal

PeekangaiThol Thogaiyal/Ridge gourd Peel Thogaiyal

Gongura Chutney/Pulicha Keerai Chuteny

Karpooravalli Thuvaiyal

Brinjal Tomato Chutney

Vallarai Keerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Thoothuvalai Keerai Thuvaiyal

Ididcha Poondu Milagai Podi

Karuvepilai Thokku

Ellu Thogaiyal/Sesame Seeds Thogaiyal

Karuvepillai ThogaiyalCurry Leaves Thogaiyal

Chow Chow Thol Thogaiyal

Dhaniya Chutney/Dhaniya Kara Chutney

Ingredients

Mint	One big bunch
Grated coconut	½ cup
Green chillies	4-5
Ginger	2 inch piece cubed
Black pepper corns	6
Tamarind	One small gooseberry size
Salt	As needed
Oil	1 tsp

For Tempering

Oil	1 tsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Urad dal	1 tsp
Dry red chillies	2
Curry leaves	5-6

Preparation time: 5 minutes
Cooking Time: 15 minutes
Author: Priya Anandakumar

Method

Clean and wash the mint leaves thoroughly. Peel the ginger and cut to cubes, slit the green chillies and keep it aside.

Heat one tsp of oil in a kadai, add green chillies, ginger and saute until green chillies start changing color. Transfer it to a plate and keep it aside.

In the same kadai saute the mint leaves for just 2 -3 minutes and switch off the stove. Transfer it to a plate.

After the mint leaves cool down, grind mint leaves, green chillies, ginger, black pepper corns, tamarind, grated coconut  in a mixer to fine paste by adding required amount of water.

Transfer the mint chutney to a serving bowl.

Heat one tsp of oil in a kadai, splutter mustard seeds, then add cumin seeds, urad dal, dry red chillies, asafoetida, curry leaves and saute until the dal changes color. Then add the tempering to the mint chutney.

Delicious and healthy Mint Coconut chutney is ready to be enjoyed.

Serve it with idlis, dosas or spread it on bread for sandwiches or serve it with hot white rice.

Thank you for visiting my blog, please come back again for more healthy and delicious chutneys of South India.

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