Fresh Coconut And Mint Chutney Recipes
MINT CHUTNEY
I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.
Provided by peep
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.
Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 150 mg, Sugar 0.9 g
MINT COCONUT CHUTNEY RECIPE (PUDINA CHUTNEY WITH COCONUT)
Mint Coconut Chutney is a delicious take on the classic South Indian coconut chutney where fresh mint leaves are added to it for a refreshing taste. Serve it with idli, dosa or uttapam. Here is how to make it.
Provided by Neha Mathur
Categories Accompaniment
Time 15m
Number Of Ingredients 15
Steps:
- Add all the ingredients to a blender along with ½ cup water and blend until smooth.
- Scrape the sides of the blender a few times and add some water if you like thin chutney.
- Check for salt and add some more if required and blend once again.
- Transfer the chutney into a serving bowl.
- Heat 1 tablespoon oil in a pan over medium heat.
- Once the oil is hot, add mint leaves, ginger, and cilantro to the pan, and saute for 5-6 minutes.
- Remove the pan from the heat and let the mixture cool completely.
- Add the cooled mixture to a blender along with coconut, Bengal gram, yogurt, green chilies, tamarind paste, and salt.
- Add ½ cup water and blend until smooth.
- Scrape the sides of the blender a few times and add some water if you like thin chutney.
- Check for salt and add some more if needed and blend once again.
- Transfer the chutney into a serving bowl.
- Heat vegetable oil in a small skillet over medium-high heat.
- Once the oil is hot, add mustard seeds and white urad dal.
- Fry until the dal turns golden brown (40-60 seconds). Keep stirring while frying using a small spoon.
- Add whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
- Pour the tempering over the chutney and mix well. Serve at room temperature.
- Tip - Save some tempering for garnishing.
Nutrition Facts : Calories 125 kcal, Carbohydrate 7 g, Protein 2 g, Fat 11 g, SaturatedFat 9 g, Cholesterol 1 mg, Sodium 12 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
COCONUT CHUTNEY
This rather spicy South Indian chutney is often paired with potato-filled dosas, but may be served with any number of dishes. It's important to use only fresh or frozen grated coconut, not the desiccated (or dried) kind, nor the sweetened. It tastes best the day it is made.
Provided by David Tanis
Categories easy, quick, condiments
Time 15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Put yogurt in a mixing bowl. Set a small skillet over medium heat and add vegetable oil. Add mustard seeds and wait until they pop, about 1 minute, then stir in sesame seeds, asafetida, chiles and ginger. Cook until mixture sizzles, 1 minute more, then turn off heat.
- Add coconut and salt. Stir to combine ingredients, then add contents of skillet to yogurt and mix well. Thin with up to 1/2 cup water if necessary. Check seasoning and transfer chutney to a serving bowl. Cover and refrigerate if desired, but bring to room temperature before serving.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 220 milligrams, Sugar 5 grams, TransFat 0 grams
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