CORIANDER-MINT COCONUT CHUTNEY

Coconut chutney is a south indian dish which is served as a side dish in almost all south indian dishes.Its a blend of coconut,coriander leaves,mint leaves,curd or tamarind (to get that sour taste), curry leaves and green chillies.Atlast tempered with mustard seeds, cumin(jeera) and curry leaves.There are so many variations for coconut chutney like,

Red Coconut Chutney

Tamarind Coconut Chutney

Curd Coconut Chutney

Coriander-Mint Coconut Chutney

Instant Coconut Chutney

Restaurant Style Coconut Chutney

Tamrind Chutney

Here in this recipe we are preparing Coriander-Mint Coconut Chutney.So let’s start with the recipe.



CORIANDER-MINT COCONUT CHUTNEY | COCONUT CHUTNEY



course : side dish
cuisine : south indian
prep : 10 minutes
cook : 10 minutes
total : 20 minutes
servings : 4
author : suchita pradeep



INGREDIENTS :

  • 1/2 cup freshly chopped coconut slices
  • 1/4 cup fresh coriander
  • 1/4 fresh mint leaves
  • 7-8 fresh curry leaves
  • 3-4 tbsp roasted chaan dal/ दाळवं
  • 3/4 cup fresh curd/dahi
  • 2-3 green chillies
  • Salt to taste
  • Sugar as per your taste

For Tempering :

  • 1 tbsp cooking oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin/jeera
  • 4-5 fresh curry leaves

METHOD :

  • First take a fresh coconut and clean it and remove the white part i.e.copra or khobra.
  • You can also remove the black/brown part of the copra/coconut with the help of slicer.
  • By removing the black/brown part we get a nice clean colour for the chutney.
  • Now make slices or small pieces of the white part of the coconut and wash it once with clean water.
  • Now in a mixer pot first add the sliced coconuts,coriander leaves,mint leaves,curry leaves,green chillies,roasted chana dal /dalva (दाळवं),salt and sugar to taste.
  • Now first grind all above ingredients nicely.
  • Next add the curd/dahi to the mixture and once again grind everything to a fine paste.
  • If you find the consistency of the paste to be too thick then add some water to it and once again repeat the process of grinding so that each and every ingredient gets mix evenly.
  • Your chutney is ready now.
  • Remove it in bowl.
  • In a small pan add some oil.
  • As the oil warms up add mustard seeds,cumin seeds and curry leaves for tempering.
  • Pour this tempering on the chutney mixture.
  • Give it a nice mix.
  • Your Coriander-Mint Coconut Chutney is ready to eat.
  • Serve it with Idli-Sambhar,Masala-Dosa,Appe,Rava Uttapam,Medu-Vada or any type of dhokla’s like Besan Dhokla or Rava Dhokla.



STEP BY STEP METHOD OF PREPARING CORIANDER-MINT COCONUT CHUTNEY :



  • First take a fresh coconut and clean it and remove the white part i.e.copra or khobra.
  • You can also remove the black/brown part of the copra/coconut with the help of slicer.
  • By removing the black/brown part we get a nice clean colour for the chutney.
  • Now make slices or small pieces of the white part of the coconut and wash it once with clean water.
  • Now in a mixer pot first add the sliced coconuts,coriander leaves,mint leaves,curry leaves,green chillies,roasted chana dal /dalva (दाळवं),salt and sugar to taste.

  • Now first grind all above ingredients nicely.
  • Next add the curd/dahi to the mixture and once again grind everything to a fine paste.
  • If you find the consistency of the paste to be too thick then add some water to it and once again repeat the process of grinding so that each and every ingredient gets mix evenly.
  • Your chutney is ready now.
  • Remove it in bowl.

  • In a small pan add some oil.
  • As the oil warms up add mustard seeds,cumin seeds and curry leaves for tempering.

  • Pour this tempering on the chutney mixture.

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