Mint Coconut Chutney | Mint Coconut Chutney Recipe
 
Prep time
Total time
 
This chutney recipe is a tasty alternative to a regular Coconut Chutney. The addition of fresh mint leaves to this chutney makes it more refreshing, aromatic, and healthy.
Author:
Serves: 2-3
Ingredients
  • Mint leaves - ½ cup, washed
  • Coconut - ½ cup, chopped
  • Roasted Chana Dal - 2 tbsp
  • Salt - ¼ - ½ tsp, as per taste
  • Green chili - as per taste
  • Ginger - ½ inch
  • Tamarind - 1 small piece, optional
  • Water - ½ cup, as per need
For tempering:
  • Cold Pressed Oil - 2 tsp
  • Mustard seeds - ¼ tsp
  • Urad dal - ½ tsp
  • Red chili, broken - 1
  • Curry leaves - 4-5
  • Hing - a pinch
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash the mint leaves properly. Drain extra water and keep it aside.
  2. In a chutney bowl, add mint leaves, coconut pieces, chana dal, green chili, ginger, tamarind, and salt.
  3. First, grind it without adding water.
  4. Scrap well from the sides and lid. Add ¼ cup water and grind again in a coarse chutney.
  5. Add additional ¼ cup water or as per need and adjust the consistency of the chutney.
  6. For tempering in a Tadka pan, add oil.
  7. Add mustard seeds. When they start to splutter, add urad dal.
  8. Fry until urad dal turns light brown.
  9. Add broken red chili, curry leaves.
  10. Turn off the flame. Add a pinch of hing.
  11. Pour over the prepared Mint Chutney.
  12. Mix well and serve with Dosa, Idli, Uttapam, or Chilla of your choice.
Notes
Tang of tamarind tastes nice in this chutney. In place of tamarind, you can use lemon juice. This step is optional.
Garlic cloves ( 1- 2) and a sprig of curry leaves can add while grinding chutney.
Can use roasted peanuts in place of roasted chana dal.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/mint-coconut-chutney-mint-coconut-chutney-recipe/