Category: Breakfast, Dinner, Healthy Cooking
Cuisine: Tamilnadu
Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins
I have been away a while from blogging. It was a much-needed break for me, with so many things running around. I am back again and will be prompt with new and easy recipes as usual. Idli and dosas are the staples of every South- Indian. Choosing side dishes for these elevate these staples. I always love to make colorful chutneys for Idli and dosas. Coconut chutneys are always a hit in the house. Incorporating mint /pudina to it is a definite delicacy. I have always tasted this in hotels and recreated this at home. They tasted great with the flavor of mint and coconut combined together. Pair this Coconut- mint chutney with any breakfast dishes of your choice and enjoy the flavors.
Ingredients
Adjust Servings
- Main Ingredients
- Tempering Ingredients
Instructions
- Wash and clean the mint leaves. Set them aside. Grate coconut leaving behind the last brown/black edges.
- Heat a pan and drizzle oil to it. Add the mint leaves and sauté a minute until they shrink. Switch off the stove.
- In a mixer jar, add grated coconut, green chili, sautéed mint leaves, a pinch of turmeric powder, and salt. Grind them to a smooth chutney consistency. Add the lemon juice from half of the lemon.
- Temper the chutney with mustard seeds and Urad dal in a heated pan. Serve this simple chutney with any breakfast choices.
Notes
- The addition of turmeric and lemon juice is to give a beautiful green color to the chutney. You can also replace lemon juice with a piece of tamarind.
- I usually sauté the mint leaves a minute before grinding the chutney. You can instead add them fresh too.