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+ servings
pudina chutney

Coconut and pudina chutney.

easy to make chutney dip made with fresh coconut and home grown mint.
Prep Time 15 mins
Course Breakfast
Cuisine Autumn, gluten free, Indian, Summer
Servings 6 people


  • blender


  • 1 cup grated coconut
  • 1 tbsp roasted chickpea
  • 1 handful mint leaves
  • 2 medium green chilli
  • salt to taste
  • 1/2 cup drinking water
  • 2 tbsp lemon juice


  • Add all the coconut. roasted chickpea, cleaned mint leaves, chillies and salt into the blender.
  • Add the water and blend to a smooth paste.
  • Remove the blended mix and mix in the lemon juice.
  • Keep chilled till use.
  • Serve with idly or pongal.
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