Cilantro Mint Coconut Chutney



This simple and easy chutney, goes amazingly well with Idlis and Dosas. I use it as a stuffing for my potato pancakes as well.  A recipe for which, I promise to post in the near future. There are no hard and fast rules for making this chutney. I’ve eaten a million versions and loved them all. I think the over powering taste of the cilantro and mint combination, does a fine job at leading the show.


For Grinding
2 fresh green chilies ( base it on your spice tolerance)
2 tbsp fresh mint, chopped
5 –6  tbsp of chopped cilantro
1 cup grated coconut
2 tbsp chopped shallots
salt to taste

If you want a tang in the taste, you can add 1/4 tsp of tamarind paste or 1/2 a cup of sour curd (instead of water).

For Seasoning
1 shallot finely sliced (optional)
2 dried red chili torn into 1 inch pieces
3 tsp of refined vegetable oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds (optional)
1/2 tsp bengal gram/ channa dal (optional)
1/2 tsp split black gram / urad dal (optional)
1 sprig of curry leaves


  • Blend all the ingredients for grinding into a slightly smooth paste.
  • Heat oil in a pan, add all the ingredients for seasoning.
  • When the mustard pops, the dals turn golden brown, and the shallots are nicely caramelized, turn off the flame and pour into the ground mixture.
  • Mix the seasoning well into the chutney and serve with idlis, dosas or other crêpes
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