Mint Leaves Coconut Chutney - Pudhina Chutney

Mint Leaves Coconut Chutney - Pudhina Chutney - Chutney Recipes

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

My Instagram reels for Mint leaves coconut chutney recipe link here

Mint leaves coconut chutney

Mint Leaves Coconut Chutney Recipe Details

Prep time : 10 minutes
Cook time : 5 minutes
Serves : 3
Category : chutney

Ingredients

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

Cooking Directions

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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