Spicy Mint and Cocunut Chutney
| Number of servings: 4 |
 Spicy Mint and Cocunut Chutney |
This easy dish is tasty and nutritious. IT can be made in bulk and stored for 3 to 4 days in the refrigerator. It goes well with dosa, idli, roti or even rice and ghee. |
| List of ingredients: | |||
|---|---|---|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| Ingredients: | |||
| 1 | cup | fresh mint leaves (washed) | |
| 1/2 | cup | fresh grated cocunut | |
| 1 | tbsp | coriander (cilantro) leaves | |
| 1 | tsp | tamarind pulp (or 1 lime sized tamarind ball) | |
| 4 | in number | green chillies | |
| 1 | in number | garlic | |
| 1 | tsp | salt (or to taste) | |
| 1 | tsp | oil | |
| For Seasoning: | |||
| 1 | tsp | mustard seeds | |
| 1/2 | tsp | urad dal | |
| 1/2 | tsp | curry leaves | |
| 1/2 | tsp | asafoetida (hing) | |
| 1 | tsp | oil | |
| Cooking procedure |
|---|
| Method: Step 1: In a pan, heat 1 tsp oil. Add the mint leaves and green chillies and fry for about 3 minutes. Step 2: Then combine all the ingredients for the chutney and grind to a smooth paste in a mixer or blender. You may add 1/2 cup of water while grinding. Step 3: Heat another tsp of oil in a pan. Add the seasoning ingredients. Wait till teh mustard seeds splutter. Pout over the chutney and mix. Serve with Roti, Dos, Idli or Hot Rice and ghee. |
| Storage tips: |
| Can be refrigerated for about 4 days. |
| Any additional information: |
| Can also be served with vadas and Garam Pakodas. |
| Other recipes that go well with this one: | Garam Pakodas Maddur Vada Masala Dosa Moongodi Spicy Peas Pulav |
