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Recipe for Mint Coconut Chutney
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
- Fresh grated coconut- 1 cup
- Fresh mint leaves pudina- 1/4 cup
- Roasted gram- 1/8 cup
- Tamarind paste- 1 tsp
- Salt- 1 tsp
- Chopped ginger- 1/2 tsp
- Green chillies- 3 nos.
- Cooking oil- 2 tsp
- Mustard seeds-1/2 tsp
- Black gram lentils- 1/2 tsp
- Curry leaves- Few
- Asafoetida- A pinch
In a seasoning pan, dry roast the mint leaves till they wilt. Keep it aside.
In a mixer, add grated coconut, roasted gram, salt, tamarind. ginger, green chillies and roasted mint leaves. Grind everything together to a bit coarse paste. Add water as needed and transfer to a bowl.
Next for seasoning, heat a pan with oil, mustard seeds, split blackgram lentils, asafoetida and curry leaves. As the mustard sizzle, pour it over the chutney.
Yummy mint coconut chutney is ready to serve.
Roasting mint leaves helps to subside the raw smell of the herb.
You can replace tamarind paste by 2 tsp of sour yogurt too, it gives unique taste to chutney.
Adjust chillies as per your spice level.