mint coconut chutney recipe, how to make mint coconut chutney

mint coconut chutney

mint coconut chutney is one more variation of using herbs in your favorite coconut chutney. this chutney goes well with idli, dosa or uttapam.

i sometimes add mint and sometimes coriander leaves while making coconut chutney. i had made this mint coconut chutney to go with rava dosa.

i have grown mint in my balcony garden so that i always have ample stock of mint for chutneys or for garnishing any dish or making for mint coolers. mint is cooling and excellent for digestion.

mint leaves

few more ideas to include herbs in coconut chutney are coriander coconut chutney or basil coconut chutney.

i already have few coconut chutney recipes in my blog like hotel style coconut chutney, sesame coconut chutney, coconut curd chutney and coconut chutney for idli, dosa.

you can even try the combination of mint coriander to make green chutney.

mint coconut chutney

if you are looking for more chutney recipes then do check mint chutney for tandoori items, mango chutney, curry leaves chutney and peanut chutney.

mint coconut chutney recipe details below:

mint coconut chutney
mint coconut chutney for idli, dosa or uttapam.
CUISINE: south indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
  • ¼ cup mint leaves
  • ½ cup grated coconut, fresh or frozen
  • 1 tbsp roasted chana/bengal gram
  • ½ inch ginger, roughly chopped
  • 8-9 curry leaves
  • 1 or 2 green chilies, chopped
  • 1 tbsp oil
for tempering:
  • ½ or ¾ tsp mustard seeds
  • 8-9 curry leaves
  • a pinch of asafoetida
  1. heat oil in a small pan.
  2. fry the mint leaves, curry leaves and ginger till the mint and curry leaves become crisp.
  3. remove this mixture from the pan and let it cool.
  4. in a chutney grinder or blender, add the rest of the ingredients along with the fried mint leaves, curry leaves and ginger.
  5. add about ¼ or ½ cup water and grind to a smooth paste.
  6. in the same pan, add oil if required.
preparing the tempering
  1. add the mustard seeds and let them crackle.
  2. then add the curry leaves and asafoetida.
  3. fry for some seconds.
  4. pour the tempering mixture along with the oil in the chutney.
  5. stir well and serve mint coconut chutney immediately with idli, dosa or uttapam.

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