Pudina-coconut chutney recipe/ Pudina-Mint chutney recipe


Today let us learn another variation in Chutney category which suits best for  any South Indian breakfasts as well as snacks like vegetable cutlets and etc… We all know that chutney is a blend of specific ingredients which promises to accompany a dish thoroughly and enhance its taste. Be it Dosa or cutlets, pudina chutney gives you a very refreshing taste and the aroma of mint leaves is simply outstanding.

There are two variations in making pudina chutney. One is using coconut and the other is without. Without grated coconut chutney stays good for a while. May be for about 10 days in the refrigerator. But the ones with coconut chutney is recommended to be consumed as soon as possible. Though you try preserving them in the refrigerator for your use, they loose their taste for sure.

You can also refer to my other posts on chutney such as, green chilli chutney , 5min chutney, Hotel style coconut chutney, goddukhara, coriander coconut chutney, Coriander chutney, Spicy almond chutney


Pudina leaves/ Mint leaves – 1/4 cup (tightly packed)

Coriander leaves – 1/4 cup ( tightly packed)

Grated coconut – 1/2 cup

Roasted bengal gram/ pottukadala/hurikadale – 2 tbsp

Green chillies – 3

Ginger – 1″ (chopped)

Tamarind – marble sized

Salt to taste

Sugar – 1/4 tsp (optional)


Part 1 : Keeping all the ingredients ready and blend

Part 1 : Keeping all the ingredients ready and blend

  1. Wash the greens thoroughly with water and chop them roughly
  2. In a mixer jar, add both coriander leaves and mint leaves
  3. Add grated coconut and hurikadale/pottukadale.
  4. Add ginger and green chillies
  5. Add tamarind
  6. Add salt
  7. Grind to a smooth paste adding little water
  8. Add sugar and pulse for a second or two
  9. Transfer it to a serveware and serve as an accompaniment with dosas or idli or cutlets, tikkis




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