Coriander mint chutney recipe – How to make coriander mint chutney for idli/dosas – chutney recipes

Coriander mint chutney is a quick Indian chutney recipe made with mint leaves, coriander leaves, coconut and spices.  It goes well with idlis, dosas and medu vadas.  Chutneys form a very important part of South Indian cuisine.   Mint leaves when added to the chutney gives a nice flavor to it and tamarind gives a tangy taste to the chutney. 

Mint coriander chutney stays fresh for up to 2-3 days when stored in an airtight container in the fridge. 

Do try this spicy and refreshing coriander mint coconut chutney for a change and enjoy!!

Prep Time :  15 mins

Cook Time : 5 mins

South Indian cuisine


Oil – 1 tablespoon

Urad dal – 1 tablespoon

Chana dal – 1 tablespoon

Onion – 1 (chopped roughly)

Coriander leaves – a handful

Mint (pudina) leaves – a handful

Green chillies – 2  nos.

Ginger – 1 inch small piece

Roasted chana dal/split gram dal – 2 tablespoons

Grated coconut – 1/4 cup

Tamarind – a small piece

Salt to taste


Oil – 1 teaspoon

Mustard seeds/rai – 1/4 teaspoon

A pinch of asafetida or hing

Urad dal – 1/2 teaspoon

Red chillies – 2 nos

Few curry leaves



Clean the mint leaves and coriander leaves thoroughly with water to remove any impurities if any.  Keep it aside.

Heat 1 tablespoon of oil in a pan or kadai on medium flame.  Add urad dal and chana dal and roast till light golden brown in colour.  Then add roughly chopped 1 onion and stir fry on a low flame till the onions become translucent and light brown in colour.

Then add chopped coriander leaves, chopped mint leaves, roasted chana dal, grated coconut, small piece tamarind, green chillies and ginger.

Saute for a minute on low flame till all the ingredients shrink lightly.  Once done, switch off the flame and let it cool down completely.  Once cooled down, transfer the mixture to a grinder.

Add little water and make a smooth paste of the mixture.  Add water if required and adjust the consistency.  Transfer the coriander mint chutney to a separate vessel and keep it aside.

For the seasoning, heat 1 teaspoon of oil in a small tadka pan.  Add hing, mustard seeds and once it starts spluttering, add urad dal and saute till golden brown in colour.  Add curry leaves and red chillies and saute for a minute.

Pour this seasoning to the chutney. Mix well and serve the chutney as a side dish for idlis, dosas, uthapams or adai.


Use fresh coconut for better taste.

Adjust the green chillies according to the spiciness required by you.

You can also add curry leaves alongwith coriander leaves for an enhanced taste.

Saute mint and coriander leaves slightly to avoid the raw smell.

You can add little  lemon juice instead of tamarind for making this chutney.

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