Mint leaves coconut chutney - a simple chutney made with mint leaves, coconut, garlic cloves, green chillies, urid dal and tamarind. This mint leaves chutney is a regular dish in hotels for tiffin varieties. Though I make this regularly for rava dosa and dosa, the colour of the chutney will change a little bit. Recently when I spoke to Chef Revathi Shanmugam mam through a phone call, I asked her how to prepare hotel style mint leaves chutney. She clearly explained the recipe and clarified my few doubts. Today I tried this chutney, and it turned out well and tasted similar to the hotel style mint leaves chutney. Now I am confident to post this popular mint leaves coconut chutney.
Let's see some few tips for this chutney
- For this chutney you can add 2 to 3 cloves of garlic or a small piece of ginger.
- Always use fresh mint leaves. Wash the mint leaves well and drain the water completely. Do not overcook or saute the mint leaves for a long time.It will reduce the colour and taste.
- Also do not reduce the mint leaves quantity because you will not get the bright green colour in the chutney.
- A handful of coriander leaves can be added while adding the mint leaves.
- Always use freshly grated coconut for best results. Do not add more urid dal and coconut than mentioned. A pinch of sugar can be added while grinding to prevent the discoloration.
Check out my other side dishes for idli and dosa
- Brinjal Kichadi
- Brinjal Kichadi with Dal
- Puli Milagai
- Tomato chutney
- Tomato Onion Thokku
- Tomato Chutney with green chillies
- Ridge gourd Sambar
- Tiffin Sambar
- Puli Milagai with coconut milk
- Brinjal chutney with black urid dal
- Ridge Gourd Chutney - Peerkangai Chutney
- Small onion chutney with black urid dal
- Coconut chutney with red chillies
- Coconut chutney with green chillies
- Brinjal chutney with red chillies
- Instant Tiffin Sambar
- Easy Tiffin Sambar
- Chettinad Onion Tomato Chutney
Mint Leaves Coconut Chutney Recipe Details
Prep time : 10 minutes
Cook time : 5 minutes
Serves : 3
Category : chutney
- 1 bunch mint leaves
- 1 cup coconut
- 1 tbsp urid dal
- 4 green chillies
- 3 garlic cloves
- small piece tamarind
- 1/2 tsp mustard and urid dal
- 1/8 tsp asafoetida powder
- few curry leaves
- 2 tsp oil
- Salt to taste
- Wash the mint leaves well and allow them to sit in the colander for a few minutes. Soak the tamarind for 10 minutes.
- Heat 1 tsp oil in a kadai and add the urid dal. Add the garlic cloves and green chillies and saute them quickly.
- Next add the grated coconut and mix well. Transfer all the ingredients to a plate.Now again add 1/2 tsp oil and add the mint leaves. Saute the leaves on low heat for a minute and turn off the heat. Transfer it to the plate and allow all the ingredients to cool down.
- Take a chutney jar and add the soaked tamarind, required salt and sauted coconut urid dal mixture. Grind it with a little water.Finally add the mint leaves and grind it.
- Transfer the chutney to the serving bowl. Heat oil in a kadai and add mustard, urid dal, asafoetida powder and curry leaves. Pour the tempering over the chutney and mix well.
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