Mint chutney recipe / Pudina chutney with coconut

            I already have a mint chutney recipe in my blog. That recipe is with onion and tomato and little bit of coconut. With the fresh bunch of mint I bought I wanted to make coconut chutney with pudina for idli and dosa. So made last week for morning breakfast. Though I gave Vj with idli, I had with paniyarams made with idli dosa batter :) Even Vj loves this with kichidi, upma and adai too.

Mint chutney/ Pudina chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast / side dish
Prep Time: 10 mins    |  Cook time: 2 mins    |  Serves: 4

Ingredients

Mint leaves - 3/4 cup loosely packed

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Coconut, fresh grated - 1/2 cup – 3/4 cup

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Green chilli - 6

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Fried gram dal/ pottukadalai - 1 tblsp

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Tamarind - a generous pinch

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Ginger (optional) - 1 small piece

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Turmeric - 1/4 tsp

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Salt - 3/4 tsp

To temper

Oil - 1 tsp

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Mustard - 3/4 tsp

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Urad dal - 1 tsp

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Method

1. Wash the mint leaves and let it retain some water. Heat a pan with oil, season with the items given under ‘To temper’ table. Transfer to a serving bowl and in the same pan, add the washed mint leaves and sauté the leaves in medium flame until it just shrinks in volume.
2. Grind coconut, green chilli, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric.
3. Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items.

Notes

• I add mint leaves lastly because, I dont want to grind it smoothly. I want the leaves to be seen as tiny bits as you can see in my chutney. If you want it smooth you can grind everything together as well. (I added turmeric also lastly, but its because I forgot to add before ;))
• Turmeric is for giving a nice cool green colour.
• I add milk if my coconut is very dry while grinding.
• Ginger adds a nice flavour and goes well with mint. So its your choice if you want to add or feel free to skip it.

Serve with Idli or dosa or like me you can have it with paniyarams too

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