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

Tangy Pudina Chutney

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★★★★

4 from 2 reviews

• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 4 1x

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Ingredients

• 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

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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

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• Category: Chutney
• Cuisine: South Indian