Spicy Coconut Mint Chutney Recipes

FRESH COCONUT AND MINT CHUTNEY

Steps:

• In a blender combine all the ingredients. Pulse until pureed. Add more yogurt or water to thin sauce, as desired. Transfer to a serving bowl.;

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.

SPICY COCONUT MINT CHUTNEY

Steps:

• In a food processor blend the chilies, the coconut, the salt, the zest, the lemon juice, the mint, the water, and the yogurt until the mixture is ground fine. The chutney keeps, covered and chilled, for 2 days. Serve the chutney with grilled or broiled chicken or fish.

MINT CHUTNEY

Steps:

• In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

MINT CHUTNEY

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

SPICY CILANTRO AND MINT CHUTNEY

Steps:

• Toast cumin seeds in a small dry skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Blend seeds with cilantro, mint, chiles, amchoor, and salt in a food processor until very finely chopped, then transfer to a small bowl and stir in lemon juice.
• *Available at Indian markets and Kalustyan's (800-352-3451).

MINT CHUTNEY

Steps:

• Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.