It’s end of November and I am so excited. Ask me why?? You already know guys…It’s Winter and we in middle-east have actually started feeling it now. Because Winter is the most happy, soul-satisfying and amazing time of the year for us who live in the sand land under hot-hot SUN. Over next few months we’re going to have so much fun and eat so much good food and feel so great of life. I just lose myself when I dream the picture of winter outings, green-leafy vegetables and warm food. In light with winter and greens, I have here today mint coconut chutney for you.
Though the mint leaves grow all year long, in winter they seem so fresh and smell so very good. Dosa and idli accompaniments are always on high demand at my home, as they take the breakfast to another level. Obviously it’s very fair on me to add or remove little this and that in routine coconut chutney recipe to give a fancy new look all together. The mint leaves have done that kind of magic here. In mint coconut chutney, handful of mint leaves have been roasted before being minced with rest of the ingredients. It was intentional to subside the overpowering flavor of mint otherwise the strong aroma can suppress the sweetness of coconut.
If you ever happen to come my home at any time of the year, you’ll find a bowl full of coconut chutney sitting right there in the refrigerator. Because it pairs well with anything and everything. Like, say onion pakoda which are common snack in this pretty awesome season, pair very well with such chutney. So making some extra mint coconut chutney would always help as handy dip for me. What about you??
Let’s whip up this chutney in 5 minutes flat and then go eat all the things with it this winter.
Mint Coconut Chutney | Idli, Dosa Side Dish
Ingredients
- Fresh grated coconut- 1 cup
- Fresh mint leaves pudina- 1/4 cup
- Roasted gram- 1/8 cup
- Tamarind paste- 1 tsp
- Salt- 1 tsp
- Chopped ginger- 1/2 tsp
- Green chillies- 3 nos.
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds-1/2 tsp
- Black gram lentils- 1/2 tsp
- Curry leaves- Few
- Asafoetida- A pinch
Instructions
Preparation
- In a seasoning pan, dry roast the mint leaves till they wilt. Keep it aside.
Method
- In a mixer, add grated coconut, roasted gram, salt, tamarind. ginger, green chillies and roasted mint leaves. Grind everything together to a bit coarse paste. Add water as needed and transfer to a bowl.
- Next for seasoning, heat a pan with oil, mustard seeds, split blackgram lentils, asafoetida and curry leaves. As the mustard sizzle, pour it over the chutney.
- Yummy mint coconut chutney is ready to serve.
Notes
- Roasting mint leaves helps to subside the raw smell of the herb.
- You can replace tamarind paste by 2 tsp of sour yogurt too, it gives unique taste to chutney.
- Adjust chillies as per your spice level.
What is roasted gram, is it channa dhal or urad dhal? Thanks
It’s roasted chana dal, also know as PUTANI.