Coconut-Mint Chutney

You will need:

Oil – 1 tbsp
Mint leaves – a medium bunch
Cilantro leaves – a small bunch
Coconut – 1 cup, grated or shredded
Small red onions or shallots – 5-6, halved
Ginger – 2-in piece, roughly chopped
Garlic – 2 pods, crushed (optional)
Whole red chilies – 1-2 (as per heat level required)
Small green chilies – 1-2 (as per heat level required)
Salt – as per taste
Lemon juice – 1 tbsp
Water

For tempering:

Oil – 2 tsp
Mustard seeds – 1/2 tsp
Curry leaves – a few sprigs
Urad dal (split black lentils) – 1 tsp

How to:

Heat 1 tablespoon oil in a pan. Add the whole red chilies, shallots, ginger, garlic, green chilies, and the herbs. Saute lightly on medium heat till the leaves are wilted.

Add the coconut and saute for a couple of minutes. Once cooled, grind this mixture with a little water. Add salt to taste and stir in the lemon juice.

Heat 2 teaspoon oil in a small saucepan. Add the tempering ingredients. When the urad dal turns golden, mix in the chutney and serve.

This is an excellent accompaniment for Indian breakfast like dosas, idlis or parathas and other savory snacks.

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