Coconut Mint Chutney

Coconut Mint Chutney is variation to the regular coconut chutney made in the made in South Indian home with grinding together coconut, mint leaves, and roasted chana dal. The chutney has got a fresh aroma and taste of fresh mint / phudina. A tempering made with oil, urad dal, cumin seeds, mustard seeds and curry leaves is pour over the top of the chutney. It is served with idli, dosa, uttapam, paniyaram, upma, or even dhokla.

I had served this refreshing coconut mint chutney with zucchini sambhar and idli made with idli rava for a complete meal.

Coconut Mint Chutney
Coconut Mint Chutney

Recipe of different chutney on the blog:

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Besan Chutney / Chickpea Flour Curry (Sauce)

Khaman Ni Chutney

Khandeli Dhana Lasan Ni Chutney (Coriander Pesto)

Sukha Lehsun Chutney (Dry Garlic Chutney)

Coriander Tomato Chutney

Friends do try the recipe and share your feed back with me

Khao dilse, khilao dilse aur banao dilse…

Coconut Mint Chutney
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Coconut Mint Chutney

Coconut Mint Chutney is variation to the regular coconut chutney made in the made in South Indian home with grinding together coconut, mint leaves, and roasted chana dal. The chutney has got a fresh aroma and taste of fresh mint / phudina. A tempering made with oil, urad dal, cumin seeds, mustard seeds and curry leaves is pour over the top of the chutney. It is served with idli, dosa, uttapam, paniyaram, upma, or even dhokla.
Course accompaniments, Breakfast, brunch, dinner, dip, gluten free, Side Dish
Cuisine Indian, south Indian
Keyword accompaniments, chutney, coconut, dip, glutenfree, mint yogurt, southindian, vegan
Prep Time 15 minutes
Cook Time 2 minutes
Servings 8 people
Calories 114kcal

Equipment

  • mixer jar
  • bowl
  • spoon
  • small pan

Ingredients

  • 2 tbsp roasted chana dal bhuna chana dal, daaliya,
  • 1 cup desiccated coconut
  • 1 cup mint leaves washed
  • 1/2 inch ginger chopped
  • 2 green chili chopped
  • 1 tbsp tamarind pulp
  • 2 cup water or more to adjust the consistency of chutney
  • salt to taste
  • 3 tsp oil
  • 1/2 tsp mustard seeds rai
  • 1/2 tsp cumin seeds jeera
  • 1/2 tsp urad dal
  • 1/4 tsp asafoetida hing
  • 8 curry leaves
  • 1 dry red chili

Instructions

  • In a mixture jar add chopped ginger, green chili, salt
    Coconut Mint Chutney
  • Add the roasted chana dal.
    Coconut Mint Chutney
  • Add the washed mint leaves.
    Coconut Mint Chutney
  • Add the desiccated coconut.
    Coconut Mint Chutney
  • Add some water and blend together.
    Coconut Mint Chutney
  • Add the remaining water and blend together till smooth. Add tamarind paste or puree.
    Coconut Mint Chutney
  • Blend again till smooth.
    Coconut Mint Chutney
  • The coconut mint chutney is ready. Remove in a serving bowl.
    Coconut Mint Chutney
  • Heat oil in a small pan.
    Coconut Mint Chutney
  • Add urad dal, mustard seeds, cumin seeds and let they crackle.
    Coconut Mint Chutney
  • After the seeds crackle, add dry red chili, curry leaves and asafoetida.
    Coconut Mint Chutney
  • Pour tadka on the chutney.
    Coconut Mint Chutney
  • Mix well.
    Coconut Mint Chutney
  • The Coconut Mint Chutney is ready to serve. The chutney can be refrigerated for 3-4 days in an airtight container or freezed for 10 days.
    Coconut Mint Chutney
  • I had served coconut mint chutney with zucchini sambhar and soft idli for a complete meal.
    Coconut Mint Chutney

Nutrition

Calories: 114kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 48mg | Potassium: 126mg | Fiber: 4g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 32mg | Calcium: 34mg | Iron: 1mg

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