Mint and Coconut Chutney

Recipe by
Total Time:
5 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Blend Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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  • 1 & ½ cups fresh mint leaves, chopped
  • 6 tbsp. desiccated coconut (dry unsweetened, shredded)
  • 1 tbsp. sesame seeds
  • ¼ tsp. salt
  • ¼ cup natural yoghurt

How to Make Mint and Coconut Chutney

  • Finely chop the fresh mint leaves, using a sharp knife.
  • Put the mint with the desiccated coconut, sesame seeds, salt and yoghurt into a food processor or blender and process until smooth.
  • Transfer the chutney to a sterilized jar, cover and chill until needed.