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 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
Add the roasted chana dal.
Add the washed mint leaves.
Add the desiccated coconut.
Add some water and blend together.
Add the remaining water and blend together till smooth. Add tamarind paste or puree.
Blend again till smooth.
The coconut mint chutney is ready. Remove in a serving bowl.
Heat oil in a small pan.
Add urad dal, mustard seeds, cumin seeds and let they crackle.
After the seeds crackle, add dry red chili, curry leaves and asafoetida.
Pour tadka on the chutney.
Mix well.
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.
I had served coconut mint chutney with zucchini sambhar and soft idli for a complete meal.

Nutrition