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This coconut mint chutney is super easy to make and goes perfectly well with idli, dosa, upma, and vada. It needs just a handful of ingredients. Freshly grated coconut, mint leaves, and green chilli are blended together with water to make a coarse paste. The ground chutney is then tempered with a tadka or seasoning, made by spluttering mustard seeds, red chillies and curry leaves in hot coconut oil.
- 1 fresh coconut, grated
- 1/2 cup mint leaves, chopped (avoid the stems as they may turn the chutney bitter)
- 1 tsp mustard seeds
- 1 tsp coconut oil
- 1 tsp salt
- 1 green chilli, chopped
- 8-10 curry leaves
- 5-6 dry red chillies
- 1/2 cup water
- Grate the coconut finely and add it to the mixer grinder along with mint leaves, green chilli, salt, and water and blend them for a smooth paste. Transfer the coconut chutney to a bowl.
- Heat a pan on medium heat, then add oil, mustard seeds, curry leaves, and red chillies. Heat them until the seeds start popping up and curry leaves turn golden, then turn the heat off and pour it over the coconut chutney.
- Serve, and enjoy!
Nutrition InformationYield 6 Serving Size 1
Amount Per ServingCalories 75Total Fat 5gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 395mgCarbohydrates 7gFiber 2gSugar 3gProtein 2g
The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.