Mint and coconut chutney is a great side dish for the South Indian recipes like Idli, Dosa, uttapam, Paniyaram etc. In fact this can also be served as a side dish along with any kind of variety rice. Due to its minty flavor, and the nice aroma of the chutney, I can assure you that you will end up eating a scoop more than you desired.
Usage of fresh mint leaves gives a nice aroma and flavor to this chutney. Some people use coriander leaves also along with mint leaves. You too can do that if you choose to. But I prefer not using coriander leaves for this chutney because usage of coriander leaves dominates the taste and the mint flavor in the chutney.
This chutney is very simple and easy to make. So let’s jump on to the recipe now…
Mint Coconut Chutney
- Pudina mint leaves - 1/2 cup
- Coconut - 1 cup grated
- Green chilli - 2-3 or as per your tastes
- Roasted chana dal bengal gram split - 1 tbsp
- Cumin seeds - 1/4 tsp
- Salt - as per the taste
- Oil - 2 tsp
- Chana dal bengal gram split - 1 tsp
- Urad dal black gram split - 1 tsp
- Hing asafoetida - a pinch
- Curry - a few
- Mustard seeds - 1/2 tsp
- Oil - 1/2 tsp
Heat 2 tsp oil in a pan/kadhai.
Add cumin seeds and let it splutter.
Once it starts spluttering add the mint leaves and green chillis and fry for 2-3 minutes.
Turn off the flame and let the mixture cool down.
Now grind the pudina mixture, grated coconut, roasted chana dal and salt. Set aside. (add little water also while grinding the chutney)
Heat oil in a pan, add the mustard seeds and let it splutter. Add the split gram dal, urad dal and allow them to turn red. Add curry leaves and hing and turn off the heat.
Pour this tempering over the chutney and serve along with idli, dosa, paniyaram etc.
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