Mint and coriander chutney


Green chutney has nothing mind boggling, it is just spicy hot on the tongue. It is a taste enhancer for many snacks like samosa, cutlet and spring rolls. This chutney can play its special role as a companion for Dosa, Idly, chappati and rice.

Garden mint

This summer I grew mint in a pot. I learned from previous experience that mint is quite an invasive plant and spreads fast like bad news so I confined it to a pot. I think I have two varieties, one with green stem and another with reddish stem. When used in cooking they don’t taste much different.

Now to the chutney preparation


½ bunch coriander leaves
1 small bunch mint
3-4 green chillies
1 clove garlic
1 cup shredded coconut
5-6 blanched almonds
¼ tsp. salt
2 tbsp. lemon juice

  1. Wash and clean the coriander/cilantro and mint leaves.
  2. Remove loose skin of blanched almonds.
  3. Add all the ingredients except the lemon juice and grind coarsely.
  4. Grind the roughly chopped leaves adding a little at a time with the lemon juice.
  5. Add salt according to taste.

This chutney is a spicy spread for bread sandwiches.

About coconutcraze

I'm obsessed with coconuts!
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2 Responses to Mint and coriander chutney

  1. Bharathy says:

    I love the combo of coconut and coriander, but not really minty. Chutney looks nice and green! healthy pick! perfect to snap between bread slices. addition of almonds, garlic and lime juice is interesting!


  2. coconutcraze says:

    The almond gives it a creamy rich taste. When the mint in the garden creeps out of the pot it is time to use it. Oh…the lemon juice helps retain the color. Thank you for the comment.


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