≡ Menu

Tangy Coconuty Pudina Chutney

coconut pudina chutney recipe

Are you new to this blog? Do you know me?

Do you know what a big fan of MINT LEAVES I am?

Huge. énorme. kubwa!

I guess you got the point!

This is where my love affair with Mint started. Right at this recipe. Tangy, spicy, coconut-y MINT chutney. My true love! :-D

coconut pudina chutney recipe

Once again, I’m awed at how much one can do with little photography tips & tricks! :) If you read my Okra stir fry post, you’d have known that I’m using the Tasty Food Photography eBook to help me with my pictures. While having a DSLR would make the book that much more useful, I’m having so much fun just editing pictures! :) If you’re a food blogger (whether with or without a DSLR), I truly believe you should have a copy of this book! It’s only 19 USD! :)


TANGY MINT COCONUT CHUTNEY – the Recipe

Soak the Tamarind in warm water for 10 minutes to ease the pulp out.

In a wok / pan with high sides, heat the oil, add Urad Dal (Split black gram) and Dry Red Chilli.

Fry till the Urad dal turns light golden brown. (around 3-4 minutes on high)

Add the whole thing along with the tamarind soaked in water to a blender / grinder.

Add freshly grates coconut to the mixture.

Meanwhile on the same wok, add the clean, washed Mint Leaves.

Fry for 3-4 minutes until it has reduced to a mush. This frying gives a distinct taste to the chutney.

Add the reduced leaves to the blender.

Blend to a coarse paste.

For the tempering, heat oil, add mustard seeds. Once that starts to splutter, add curry leaves & turn off. Add this to the chutney.

Mix well & serve

4.0 from 2 reviews
Tangy Pudina Chutney
 
Prep time
Cook time
Total time
 
Recipe type: Chutney
Cuisine: South Indian
Serves: 4
Ingredients
  • 2 cups Mint leaves (Pudina) {washed clean}
  • ½ cup Freshly Grated Coconut {Thaw if using frozed coconut}
  • ¼ cup Tamarind Fruit (or use 2 TBsp Tamarind Puree)
  • ¼ cup warm water (to soak tamarind fruit)
  • 4 Dried Red Chilli (more or less according to spiciness) {{Or any kind or Chilli for spiciness}}
  • 1 TBsp Urad Dal (Split Black Gram) {skip if unavailable & use some other lentil}
  • 1 tsp Vegetable Oil
  • 2 tsp Salt (adjust to taste)
  • ** More Water if you want a more liquid-y chutney
For tempering (optional, but preferable)
  • 1 tsp Vegetable Oil
  • 1 tsp Black Mustard Seeds
  • 2 TBsp Curry Leaves
Instructions
  1. Soak the Tamarind in warm water for 10 minutes to ease the pulp out.
  2. In a wok / pan with high sides, heat the oil, add Urad Dal (Split black gram) and Dry Red Chilli.
  3. Fry till the Urad dal turns light golden brown. (around 3-4 minutes on high)
  4. Add the whole thing along with the tamarind soaked in water to a blender / grinder.
  5. Add freshly grates coconut to the mixture.
  6. Meanwhile on the same wok, add the clean, washed Mint Leaves.
  7. Fry for 3-4 minutes until it has reduced to a mush. This frying gives a distinct taste to the chutney.
  8. Add the reduced leaves to the blender. Add SALT & Blend to a coarse paste.
  9. For the tempering, heat oil, add mustard seeds. Once that starts to splutter, add curry leaves & turn off.
  10. Add this to the chutney. Mix well & serve
Notes
  1. Stays well in the refrigerator upto a week

 

About the author: Food blogger-writer, Recipe developer, Food Lover, Picture-taker, Lover of Nutella, Accountant, Dancer, Singer… and a happy soul!

{ 5 comments… add one }

  • Arif Hussain March 19, 2014, 7:04 pm

    Yummy!!!delicous chutney

  • Sriya April 23, 2013, 1:13 pm

    Thanks for this recipe!! I made this and it was amazing for Idlis

  • theresa April 22, 2013, 11:31 am

    chef i like most of your recepi, i really enjoy. keep it up.

    • Kavitha | Foodomania April 22, 2013, 11:13 pm

      Hi Theresa,

      Thanks so much! :) I’m not really a chef! :D Just a girl enjoying cooking!

      Keep visiting.

  • nayana April 18, 2013, 7:59 pm

    Mouthwatering chutney….

Leave a Comment

Rate this recipe:  

%d bloggers like this: