Mint Coconut Chutney
Coconut chutney is one of the most popular South Indian chutneys, served with dosa, vada, idli, and almost all South Indian snacks. This version adds refreshing mint, known for boosting metabolism, immunity, and digestion.
Ingredients
- 1 cup mint (pudina)
- 6 dry red chillies
- 5 green chillies
- 1 cup fresh coconut
- 1 tsp jeera (cumin seeds)
- 4 tsp cooking oil
- 1.5 tsp dhaniya (coriander seeds)
- A pinch of turmeric powder
- 1/2 cup hot water
- 1/4 tsp jeera (cumin seeds)
- Dry tamarind
- Hing
- Salt as per taste
- For tempering (optional): 1 tsp cooking oil
- For tempering: a pinch of asafoetida (hing)
- For tempering: 1/4 tsp mustard seeds
Method
- 1
Heat cooking oil in a frying pan. Add dhania and jeera, roast until fragrant.
- 2
Add dry chilies, dry tamarind, and green chilies; sauté well for 2 minutes.
- 3
Add mint leaves, coconut pieces & turmeric powder to the same pan and fry about 3 minutes until the mint releases aroma.
- 4
Switch off the flame, let cool, then transfer to a mixer jar. Add hot water and grind to a coarse paste.
- 5
For tempering, add oil, a pinch of hing, and 1/4 tsp mustard seeds to the same pan; sauté a few minutes and switch off. Transfer over the chutney and mix well.
