Coconut Mint Chutney

Coconut Chutney
Coconut Mint Chutney is a South Indian dip, with lot of flavors in it. There are so many variations in the Coconut Chutney recipe. This is one of the simple recipe. Here, I have used pulses, which adds a flavor to the chutney. Coconut Chutney tastes well with mainly Indian breakfast dishes like Idli, Dosa, Uttapam, Vada and Pongal. 


1. Fresh Coconut- half

2. Roasted bengal gram (channa daal) - one cup
3. 4 green chillies
4. Coriander leaves -2 cups
5. Mint (pudina) leaves - 1 cup
5. Tamarind - half a lemon size
6. Bengal gram (Channa daal) - 1 1/2 tsp
7. Black gram daal (Urad daal) - 1 1/2 tsp
8. Curry leaves
9. Ginger - small piece
10. Salt
11. Oil

Cooking Method:

1. In a bowl take fresh and cleaned, and skin peeled coconut cut into pieces.

2. In a pan take half spoon oil and roast one tsp each channa and urad daal until golden brown and drop into the bowl without oil.

3. In the same pan along with remaining little oil fry green chillies coriander leaves and mint leaves. Add this in a mixer with tamarind and salt and make a smooth paste.

4. For seasoning, add half tsp oil and add mustard seeds. After the mustard seeds splutter add half tsp each of channa and urad daal and curry leaves and pour it on the chutney paste.