Today's recipe is a flavorful mint chutney with coconut.I have shared a version of no coconut version here.
Though I make this chutney often,never had a chance to click it for the blog.Last week I had lots of home grown fresh mint and made this chutney.This chutney is a perfect accompaniment for idly,dosa,rava dosa and paniyaram.This recipe I noted down from my mom when I came to U.S after marriage.Off to the recipe...............
Mint chutney/Pudina Chutney
Basic Information Preparation time 10 minutes
Cooking time 10 minutes
Cooking time 10 minutes
Serves 4(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Mint leaves/pudina | 1 cup(tightly packed) |
Coriander leaves/kothamalli ( finely chopped) | 2-5 stems(optional) |
Green chilly/pachamilagai | 4-5 |
Coconut(grated) | 5-6 tbs |
Roasted gram dhal/pottukadalai | 1 tsp |
Cashews/mundiri | 3-4 |
| Turmeric powder/manjal podi | a pinch |
Tamarind/puli | a small gooseberry size |
Salt | 1 tsp or to taste |
Oil | 2 -3 tsp |
For Tempering
Ingredient | Quantity |
|---|---|
Mustard seeds/kadugu | 1/2 tsp |
| Urad dhal/u;utham paruppu | 1/2 tsp |
Asafoetida/perungayam | a pinch |
Curry leaves/karivepillai | few leaves |
Method
- Heat around a tsp of oil in a pan,to this add the green chilly,mint and coriander leaves,saute it till the leaves change its color.Put off the flame,let it cool down. After cooling,take the green chillies,coconut,cashews ,salt and tamarind in a blender jar. Grind it to a coarse paste with water as needed.
- Now add the mint leaves and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.
- Serve it with idly or dosa,paniyaram
- The amount green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
- This chutney stays good for 2 days if it is stored in the refrigerator.
Enjoy................
This recipe is off to Cook Book Challenge for August,Week#2.
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