India
Mint Coconut Chutney Recipe
Passive Time | 20 minutes |
Servings |
MetricUS Imperial
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Ingredients
- cup ¼mint leaves
- cup ½grated coconut
- 1 gram tbsp chana/bengal roasted
- inch ½ginger roughly chopped
- 8-9 Curry Leaves
- 1 or 2 green chilies chopped
- 1 tbsp Oil
- For Tempering
- tsp ¾mustard seeds
- 8-9 Curry Leaves
- pinch aof Asafetida
Ingredients
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Instructions
- Heat oil in a small pan.
- Fry the mint leaves, curry leaves and ginger till the mint and curry leaves become crisp.
- Remove this mixture from the pan and let it cool.
- In a grinder, add the rest of the ingredients along with the fried mint leaves, curry leaves and ginger.
- Add about ¼ or ½ cup water and grind to a smooth paste.
- Preparing the tempering
- In the same pan, add oil if required.
- Add the mustard seeds and let them crackle.
- Then add the curry leaves and asafetida.
- Fry for some seconds.
- Pour the tempering mixture along with the over the chutney.
- Stir well and serve immediately.