Keep stirring while frying using a small spoon.Īdd 1-2 whole dry red chilies (remove the stalk), 10-12 curry leaves, and ¼ teaspoon asafetida, and fry for 2-3 seconds. Once the oil is hot, add ½ teaspoon brown mustard seeds and 1 teaspoon white urad dal (split and skinned black lentils).įry until the dal turns golden brown(40-60 seconds). Heat 1 tablespoon vegetable oil in a small skillet over medium-high heat. Remove the pan from the heat and let the mixture cool completely.Īdd the cooled mixture to a blender along with ½ cup cilantro (rinsed and tightly packed).Heat 1 tablespoon vegetable oil in a small pan over medium heat. Make The Pudina Coconut Chutney (By Cooking the Mint) Scrape the sides of the blender a few times and add some water if you like thin chutney.Ĭheck for salt and add some more if needed and blend once again. To a blender jar along with ½ cup water and blend until smooth. ½ cup cilantro (rinsed and tightly packed.½ cup mint leaves (rinsed and tightly packed).2 tablespoon roasted Bengal gram (bhuna chana).1 cup (tightly packed) grated fresh coconut.Make The Chutney Make The Pudina Coconut Chutney (Without Cooking The Mint) You can keep the thin stems of cilantro as they’re very flavorful. Rinse the coriander leaves well with water to remove any dirt. Grate the fresh coconut using the large hole of a box grater.ĭiscard thick stems of mint and rinse the leaves well with water to remove any dirt. How To Make Mint Coconut Chutney Preparation Some people also add chana dal in tempering. Skip asafetida for a gluten-free version. To temper the pudina coconut chutney, you will need vegetable oil, asafoetida (hing), brown mustard seeds, white urad dal (split and skinned black lentils), curry leaves, and dry red chillies. Tempering Ingredients – Tempering is optional but highly recommended as it really enhances the taste of the chutney. Others – You will also need plain yogurt (curd, dahi) and fresh ginger. You can also replace it with lemon juice. Tamarind Paste gives the chutney a nice tangy taste. Green Chillies – Adjust the quantity to suit your taste. I have also added some cilantro (fresh coriander leaves) to balance the taste. Mint Leaves are the star ingredient of this recipe.ĭo not use the thick stems as they might make the chutney bitter in taste. You can also make it with unsweetened coconut flakes if fresh coconut is not available.įried Bengal Gram (Roasted Chana, Bhuna Chana) – Adding fried Bengal gram will improve the texture of the chutney and prevent it from getting watery. You can buy frozen grated coconut from the freezer section of an Indian grocery store to save time. Here are some more South Indian chutney recipes that you might likeįresh Coconut – Use grated fresh coconut to make the chutney. This recipe is vegetarian and can be easily made gluten-free. Both versions taste very different from each other, so try them both. I am sharing both ways in the post below. You can make this chutney by either cooking the mint or without cooking it. Mint adds a very refreshing flavor to the white coconut chutney making it different and unique. This coconut mint chutney recipe is a delicious take on the classic South Indian white coconut chutney. It comes together in under 10 minutes and lasts for 3-4 days in the refrigerator. Mint Coconut Chutney (Pudina Nariyal Chutney, Pudina Pachadi) is a refreshing South Indian style chutney made using fresh coconut, mint leaves, green chilies, roasted chana, tamarind paste, and a few more simple ingredients. I am sharing 2 ways in which you can make this chutney. Serve it with idli, dosa, or uttapam (vegetarian). Mint Coconut Chutney (Pudina Nariyal Chutney, Pudina Pachadi) is a delicious take on the classic South Indian coconut chutney where fresh mint leaves are added to it for a refreshing taste.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |