How To Make A Delicious Mint Chutney

Coconut - Mint Chutney Recipe

From dosas to kebabs and from fritters to sandwiches, mint chutney is an accompaniment that goes perfect with almost every dish. It is probably the most prominent chutney relished across India.

Mint plants can be grown easily even in your backyard garden. They have been used in culinary as well as in medicine for centuries. The colour and aroma of the fresh leaves makes them almost irresistible.

This flavourful chutney can be made in a number of ways to suit the main dish. For example, coconut is usually added to mint chutney made for dosa, idli or vada. Similarly, when mint chutney is made for dips, yoghurt is usually included in it.

Try these recipes to indulge yourself in the aroma of these amazing leaves.

Coconut – Mint Chutney Recipe

Coconut - Mint Chutney Recipe

Preparation time: 10 minutes


1 cup mint leaves
¼ cup fresh coconut
3 button red chilies
1 inch ginger (skin peeled)
2 cloves garlic
2 shallots sliced (small onions)
1 tsp Oil

For Tempering

2 tsp Mustard seeds
1tsp split urad dhal
A pinch of asafoetida
2 tsp oil


Heat a pan on medium flame and add oil into it. When the oil becomes hot, add garlic and fry till the aroma comes out. Next, add shallots and fry till it becomes translucent. Add ginger, red chilies, mint leaves, coconut and salt. Lower the flame and stir constantly for 3-5 minutes.

Take it from the fire and cool the mixture. Add water and grind the mixture into a smooth paste. Adjust the seasoning.

In a ladle or a pan, add oil and heat it in medium flame. Add mustard seeds and allow it to splutter. Next, add urad dhal and asafoetida. Add this tempering to the chutney. Serve as an accompaniment for idli, dosa or have it with rice.

Hari Chutney (Tangy Green Chutney)

Hari Chutney

Preparation time 10 minutes


1 cup mint leaves
1 cup coriander leaves
3 green chilies
2 cloves garlic
2 tbsp of lime juice
1 tbsp yoghurt
½ tsp roasted cumin seeds
A pinch of asafoetida
½ tsp sugar

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In a blender, add all the ingredients and grind it well. Add 4-5 tablespoon of water and grind again till it becomes smooth. Adjust the seasoning. Serve as an accompaniment with samosas, parathas or use as a sandwich spread.

Useful Tips

When you are choosing mint leaves from the market, look for fresh, deep green leaves. Do not go for smaller leaves as they have very mild aroma in them.

Cut the roots before you use a mint sprig. Wash the leaves thoroughly in a bowl of water to remove the dirt and mud sticking to it. Never chop the leaves before washing because the nutrients may leach out when you do so.

You can never get bored of mint chutney. A variety of other ingredients like peanuts, tamarind, mangoes, split red gram dhal can be added to this chutney. The flavor of the chutney varies with regards to the ingredients added.

Mint chutney can be made and stored in the freezer for up to a month. When required, take out from the freezer and leave it for some time in room temperature before you use it. Alternatively, microwave the chutney for instant use. Do not add yoghurt, if you are going to refrigerate the chutney.