Mint Coconut Chutney Recipe
Ingredients
- 1 cup Grated Fresh Coconut
- 2 tbsp Split Bengal Gram (Chana Daal)
- 2 tbsp Yogurt
- 2 tsp Chopped Green Chilies
- ½ tbsp Mint Leaves
- 1 tsp Chopped Ginger
- ½ cup Cilantro Leaves
- 1 tbsp Tamarind Paste
- ½ tsp Salt
For Tempering:
- 1 tbsp Oil
- ½ tsp Mustard Seeds
- 1 tsp Split & Husked Black Lentils
- 2-3 Dry Red Chilies
- 12-15 Curry Leaves
- ¼ tsp Asafoetida (Hing)
Instructions
Make The Chutney (Without Cooking The Mint):
- Add all the ingredients to a blender along with ½ cup water and blend until smooth.
- Scrape the sides of the blender a few times and add some water if you like thin chutney.
- Check for salt and add some more if required and blend once again.
- Transfer the chutney into a serving bowl.
Make The Chutney (By Cooking The Mint):
- Heat 1 tablespoon oil in a pan over medium heat.
- Once the oil is hot, add mint leaves, ginger, and cilantro to the pan, and saute for 5-6 minutes.
- Remove the pan from the heat and let the mixture cool completely.
- Add the cooled mixture to a blender along with coconut, Bengal gram, yogurt, green chilies, tamarind paste, and salt.
- Add ½ cup water and blend until smooth.
- Scrape the sides of the blender a few times and add some water if you like thin chutney.
- Check for salt and add some more if needed and blend once again.
- Transfer the chutney into a serving bowl.
Make The Tempering:
- Heat oil in a small skillet over medium-high heat.
- Once the oil is hot, add mustard seeds and white urad dal.
- Fry until the dal turns golden brown (40-60 seconds). Keep stirring while frying using a small spoon.
- Add whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
- Pour the tempering over the chutney and mix well. Serve at room temperature.
- Tip – Save some tempering for garnishing.
