VIRUNDHOMBAL

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 an...

Mint leaves coconut chutney paired with rava dosa is one my favourite combination. In many restaurants I have tasted this chutney and after a few practices I found, how to retain the beautiful pale green colour in it. Because after grinding the chutney with coriander leaves and mint leaves the colour will change to a dull green colour. The secret is just a teaspoon of chana dal and we have to saute the coriander leaves, mint leaves and green chillies just for a minute. Try to use fresh coriander leaves and mint leaves and do not add a bunch of leaves for grinding. Just 10 to 15 mint leaves and a few coriander leaves is enough for a cup of grated coconut. Now let's see how to prepare this chutney.