Fresh Coconut And Mint Chutney Recipes

MINT COCONUT CHUTNEY RECIPE (PUDINA CHUTNEY WITH COCONUT)

Steps:

• Add all the ingredients to a blender along with ½ cup water and blend until smooth.
• Scrape the sides of the blender a few times and add some water if you like thin chutney.
• Check for salt and add some more if required and blend once again.
• Transfer the chutney into a serving bowl.
• Heat 1 tablespoon oil in a pan over medium heat.
• Once the oil is hot, add mint leaves, ginger, and cilantro to the pan, and saute for 5-6 minutes.
• Remove the pan from the heat and let the mixture cool completely.
• Add the cooled mixture to a blender along with coconut, Bengal gram, yogurt, green chilies, tamarind paste, and salt.
• Add ½ cup water and blend until smooth.
• Scrape the sides of the blender a few times and add some water if you like thin chutney.
• Check for salt and add some more if needed and blend once again.
• Transfer the chutney into a serving bowl.
• Heat vegetable oil in a small skillet over medium-high heat.
• Once the oil is hot, add mustard seeds and white urad dal.
• Fry until the dal turns golden brown (40-60 seconds). Keep stirring while frying using a small spoon.
• Add whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
• Pour the tempering over the chutney and mix well. Serve at room temperature.
• Tip - Save some tempering for garnishing.