Coconut Mint Chutney – Delicious coconut ,yogurt chutney to serve along with Idli and Dosa
Coconut Mint chutney is the most popular South Indian style chutney / Indian dip made with fresh coconut and fresh herbs-specialty from Southern India
The most popular chutney to serve with south Indian snack’s is coconut chutney but their are so many variation of makin coconut chutney, Coconut chutney is served with idli , dosa, Vada, Upma almost all types of Southern Indian snacks and rice dishes. There are many versions of making coconut chutney for depending on individual choice.
You can make basic white chutney with roasted chana daal, can add curd , lemon juice or tamarind for sourness green chutney with mint or coriander or add red chilies and tomatoes to get a nice red chutney.
This flavourful Green chutney is the most popular ,simple and delicious recipe of making coconut chutney. You can make this chutney without adding any herb or instead of mint or use fresh coriander only . It will taste amazing both ways
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Coconut Mint Chutney
An Indian dip made with fresh coconut and fresh herbs-specialty from southern India
Servings: 8 person
Ingredients
- 2 cup Fresh Coconut, Grated
- 1/4 tbsp Roasted chana daal
- 1/3 cup Fresh Mint / Hara Pudina
- 3/4 cup Yoghurt-3/4 cup
- 2 Green chilies/Hari Mirch chopped
- 2 tsp Ginger / Adrak chopped
- 1/2 tsp Salt / Namak
Tempering/ Tadka
- 1.5 tsp Refined oil-1 tsp
- 3/4 tsp Mustard seeds-1/2 tsp
- 1 tsp White lentil/urad daal
- 8 Curry leaves-6
- 2 Whole red chili-2
- Pinch Asafoetida / Hing powder
Instructions
- In a mixer jar add freshly grated coconut,roasted chana daal, washed and chopped mint ,green chilies,ginger and 4 tbsp of water and grind to make a paste.
- Take out this mixture in a bowl and add salt and beaten yoghurt.
- Heat oil in a small pan and add mustard seeds and white lentils.
- When seeds start crackling, add asafoetida,curry leaves and whole red chilies.
- Pour this over the chutney mixture and mix well.
- keep refrigerated ,easily stays fresh for 2-3 weeks
- Serving suggestions-serve with idli,dosa,fritters,vada ,rice or use as a spread for sandwich and wraps.
Notes
Variation-
1-Add 3 whole red chilies and lemon size tamarind instead of green chilies and yoghurt to make a slightly red colour chutney.
2-Add 1 slightly sauted tomato while grinding and use tamarind instead of yoghurt.
3-Use mint leaves instead of coriander leaves .
4- * If roasted chana daal is not available then use cashews instead,chana daal is added just to make the chutney smooth ,thick and creamy.
1-Add 3 whole red chilies and lemon size tamarind instead of green chilies and yoghurt to make a slightly red colour chutney.
2-Add 1 slightly sauted tomato while grinding and use tamarind instead of yoghurt.
3-Use mint leaves instead of coriander leaves .
4- * If roasted chana daal is not available then use cashews instead,chana daal is added just to make the chutney smooth ,thick and creamy.
Uma Bajoria
Anjanaji your recipes are superb..Each and every dish I prepared til date all came out so well..I am a big big fan of yours…Thank you so much for the mind blowing recipes….keep posting more recipes mam
anjanaskc
Thank you so much Uma,glad the recipe came out well for you 🙂