Coconut chutney is a South Indian spicy chutney-side-dish and condiment. This is a coconut stew mixed with other spices and served with Idli, Dosai, vadai and even with cooked rice.It’s hard to imagine dosa and idli being served without accompanying coconut chutney.
Mint is a South Indian style chutney using fresh mint leaves and coconut. Fresh mint leaves add so much flavor to this simple chutney. There are so many variations to the traditional coconut chutney and this is one of my favorite chutney recipes.

INGREDIENTS FOR PLAIN COCONUT CHUTNEY

½ cup grated coconut, fresh or frozen
1 tbsp roasted chana/bengal gram
½ inch ginger, roughly chopped
1 inch ginger
1 or 2 green chilies, chopped
1 tbsp yogurt

for tempering:
1tsp oil
½ or ¾ tsp mustard seeds
8-9 curry leaves
a pinch of asafoetida

For chutney
1.in a chutney grinder or blender, add the ingredients along with ginger.
2.add about ¼ or ½ cup water and grind to a smooth paste.

preparing the tempering
1.Heat oil in a pan and add the mustard seeds and let them crackle.
2.then add the curry leaves and asafoetida.
3.fry for some seconds.
4.pour the tempering mixture along with the oil in the chutney.
5.stir well and serve coconut chutney immediately.

MINT CHUTNEY

INGREDIENTS
main ingredients:
¼ cup mint leaves
½ cup grated coconut, fresh or frozen
1 tbsp roasted chana/bengal gram
½ inch ginger, roughly chopped
8-9 curry leaves
1 or 2 green chilies, chopped

for tempering:
½ or ¾ tsp mustard seeds
a pinch of asafetida
1 tsp red chilli powder

METHOD
1.heat oil in a small pan.
2.fry the mint leaves, curry leaves and ginger till the mint and curry leaves become crisp.
3.remove this mixture from the pan and let it cool.
4.in a chutney grinder or blender, add the rest of the ingredients along with the fried mint leaves, curry leaves and ginger.
5.add about ¼ or ½ cup water and grind to a smooth paste.
6.in the same pan, add oil if required.

preparing the tempering
1.add the mustard seeds and let them crackle.
2.then add the curry leaves and asafoetida.
3.fry for some seconds.
4.pour the tempering mixture along with the oil in the chutney.
5.stir well and serve mint coconut chutney immediately