Tangy Coconuty Pudina Chutney
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! 😀
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
- 2 cups Mint leaves (Pudina) {washed clean}
- 1/2 cup Freshly Grated Coconut {Thaw if using frozed coconut}
- 1/4 cup Tamarind Fruit (or use 2 TBsp Tamarind Puree)
- 1/4 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
- 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. Add SALT & 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
- Stays well in the refrigerator upto a week
Yummy!!!delicous chutney
Thanks for this recipe!! I made this and it was amazing for Idlis
chef i like most of your recepi, i really enjoy. keep it up.
Hi Theresa,
Thanks so much! 🙂 I’m not really a chef! 😀 Just a girl enjoying cooking!
Keep visiting.
Mouthwatering chutney….