Coconut Mint Chutney
Delicious and easy-to-make coconut chutney with refreshing flavors of mint usually served on the side of South Indian delicacies.
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.
Coconut Mint Chutney
Course: Dips and SaucesCuisine: Vegan, IndianDifficulty: Easy4
servings10
minutes5
minutes15
minutesDelicious and easy-to-make coconut chutney with refreshing flavors of mint, usually served on the side of South Indian delicacies.
Ingredients
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
Directions
- Grate the coconut finely and add it to the mixer blender 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 with 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!
2 Comments