The vegan recipe for Coconut Mint Chutney:

servings – 3 cups chutney


  • 3 cups fresh mint leaves
  • 2 cups fresh shredded coconut
  • 1 green chili
  • 2 tsp black mustard seeds
  • 1 cup cool boiled water
  • 2 tbsp vegetable oil


  • 2 tsp sea salt or salt


  1. Place fresh mint leaves, fresh shredded coconut, green chili, cool boiled water and sea salt in a blender; pulse until smooth and transfer to a big bowl.
  2. Heat vegetable oil, saute black mustard seeds until they pop, remove, add them to the above mixture and stir well.
  3. May serve with Thosai or Oatmeal Crackers.