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Mint Chutney

A lot of the Indian snacks usually come with a side of chutney. You can almost consider a chutney as an Indian version of the dipping sauce. This is great with Samosas and pakodas.

Rating Region Style Allergy Diet
5 South Indian Vegan None None


Quantity Ingredient
1 Cup Grated coconut (frozen)
1 Bunch Mint
2 Tsp Chana Dal
2-3 Green chillies
½ Lemon
½ tsp Mustard Seeds
1 tsp Oil (Olive, Canola, Corn or vegetable)
To taste Hing
To taste Salt


  1. Roast chana dal in a pan till light brown.
  2. Thaw the frozen coconut in a microwave
  3. Wash mint and separate the leaves from the stems. Discard the stems.
  4. Grind the chana dal, mint leaves, coconut , green chillies and salt with enough water to form a paste.
  5. Heat oil in a small pan, when hot add mustard seeds. When mustard seeds start popping, add a pinch of hing.
  6. Add lime to the paste
  7. Pour the oil/mustard seeds/hing into the paste and mix.