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.