There are many different kinds of chutney recipes made using coconut e.g.coconut chutney,coconut coriander chutney,red coconut chutney this recipe has mint leaves in it. This imparts very fresh, unique and lovely flavor to the coconut chutney. There is no comparison!! You can make big batch and store the leftover in the freezer in ziplock bag. After storing in the bag, lay it down flat on the counter, make indentation using fingers to the small portions (in square shape) and then freeze. Once frozen, you can snap off the frozen chutney from that indentation. Thaw that and serve. You may need to thin it out with some water. It has refreshing flavors from mint. It also has slight tang from tamarind which complements the mint flavor very well and it makes this chutney more delicious tasting. This is usually served on side with idli, dosa, upma, pongal and so on.
Step By Step Photo Instructions:
- Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
- Now add green chilies and saute for a minute.
- Add mint leaves.
- Cook for 2 minutes only. The leaves will start to wilt. Do not overcook otherwise mint will lose its flavor. Let it cool down slightly.
- In a grinder jar, take grated coconut, add above cooked mint leaves, salt and tamarind paste. Start with ½ cup of water and add little more later as needed.
- Grind into smooth paste. Remove it to a serving bowl and serve. For a variation, you can try substituting the tamarind with lemon juice. Lemon juice gives more tang to the chutney. You can also add 2-3 tablespoons of roasted bengal gram (dalia) while grinding. Serving suggestion: This mint coconut chutney aka pudina pachadi can be served as a side with idli, dosa, uttapam, upma, pongal. It can be served on side with steamed rice too. Did you try this pudina coconut chutney recipe? I’d love to hear about it! Leave a review in the comment section below.
