Mint Coconut Chutney

1 Jul



Fresh Mint Leaves 1 cup packed
Fresh Coconut (scraped) 2 cups
Green Chiles 2 – 4
Freshly Squeezed Lemon Juice 1 tsp
Salt to taste


Urad Dal a pinch
Mustard Seeds a pinch
Cumin Seeds a pinch
Broken Red Chiles 2
Curry Leaves 4
Oil 1 tsp

Method of preparation:

Clean and wash mint leaves.
Remove stems, wash and halve green chiles.

Grind scraped coconut, mint leaves, green chiles and salt into paste by adding few tbsps of water.
Remove the ground mint coconut chutney into a bowl and mix in fresh lemon juice.
Heat oil in a small pan, add all talimpu ingredients in order.
When dal changes color, add this to above chutney bowl.
Serve with rice or snacks.

Notes: Adjust the amount of mint leaves according to your preference.

3 Responses to “Mint Coconut Chutney”

  1. Bhawana July 2, 2008 at 3:30 pm #

    hey nice chutney, will try next time when I will cook dosa.

  2. Indu sharma June 30, 2010 at 3:20 am #

    vrey very better in taste


  1. Coconut Lemon Chutney » Talimpu - Indian Food Recipes - October 21, 2012

    […] Adjust lemon juice according to taste. Variations: Check other variations with coconut chutney here and here. Other Names: Coconut Lemon Chutney, Kobbari Nimmakaya […]

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