If you’ve been curious about that yellow chutney often served with sambar, coconut chutney, and red chutney in southern Indian hotels, here it is. Not exactly minty green, but a soft yellow hue with a mild tang and perfect aroma reminiscent of hotel fare.

This is my favourite variation to serve with idli, dosa, or even upma. This is a simple twist on the typical coriander mint chutney. Just as fresh, this is just cooked differently with turmeric.

We love chutneys at home, everyday with idli or dosa we need 1-2 variety of chutney and that not the regular ones. this is one of my favourites though.

Let’s Talk About Ingredients

Mint and Coriander Leaves
Use fresh mint and coriander leaves for best taste. Use fresh and tender coriander stems. Avoid overcooking or it’ll turn bitter.

Urad Dal and Chana Dal
chana and urad dal give that coarse texture to the chutney making it more interesting.

Peanuts
Peanuts add creaminess and mild sweetness. You can swap with cashews if you like.

Onion and Tomato
use half the qty of tomato than onion as we just want only slight tanginess.

Turmeric Powder
That’s the secret to the signature yellow color! Just a pinch makes all the difference.

Coconut
Gives the chutney its smoothness and mild flavor. Fresh grated coconut or frozen both work.

Tadka
Coconut oil, mustard seeds, urad dal, and curry leaves — that’s where all the aroma comes from. Never skip this step!

Detailed Recipe

Video Recipe

Instructions with Photo Guide

• Heat 1 tsp oil in a pan on medium flame.

• Once the oil is warm, add 1 tsp urad dal, 1 tsp chana dal, and ½ tsp cumin seeds. Let them sizzle and turn light golden. This gives the chutney that lovely nutty base flavor.

• Next, add 4 cloves,

• 2 roughly chopped onions,

• 2 green chilies, and 3 red chilies.

• Give it a good mix and sauté until the onions turn soft and slightly glossy. The mix should smell really nice at this point.

• Add 1 tbsp peanuts

• and continue cooking for another minute so the peanuts get a bit roasted.

• Now toss in 1 chopped tomato

• and a few coriander stems.

• Cook just for a few seconds till the tomato softens slightly.

• Add ½ tsp turmeric powder

• and stir it in — this is what gives that beautiful yellow color to the chutney.

• Then add a handful each of mint leaves

• and coriander leaves.

• Mix and cook only until the leaves shrink. Don’t overcook here, because the mint might turn bitter if it cooks too long.

• Add ¾ tsp salt

• and ¼ cup grated coconut.

• Mix everything well and switch off the flame.

• Let it cool completely, then grind everything together to a smooth paste. Add a splash of water if needed for consistency.

• Transfer the chutney to a serving bowl.

• Now for the tempering — heat 1 tsp coconut oil in a small pan. Add 1 tsp mustard seeds, ¼ tsp urad dal, 2–3 red chilies,

• and 1 sprig curry leaves.

• Once it splutters, pour this hot tadka over the chutney and give it one gentle mix.

• Serve this fragrant yellow mint coriander chutney fresh with idli or dosa.

• You can store it in the fridge for up to 2 days, but honestly, it tastes best when served fresh and slightly warm with your breakfast.

Expert Tips

• Don’t overcook the mint — it turns bitter easily.
• Always add turmeric before adding the herbs for that perfect yellow shade.
• Use coconut oil for authentic flavor.
• Add a little lemon juice if you like a tangier chutney.
• This chutney also pairs well with paniyaram and pongal.

FAQs

Can I skip peanuts?
Yes, you can replace peanuts with cashews or roasted gram dal.

Why did my chutney turn dark?
Overcooking the mint or using too much water during grinding can cause that.

Can I make this without coconut?
You can, but it won’t have the same smooth texture. Add a bit of roasted gram dal instead.

How long does it stay fresh?
About 2 days in the fridge in an airtight container.

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