Best Spicy Coconut Mint Chutney Recipes

MINT COCONUT CHUTNEY RECIPE (PUDINA CHUTNEY WITH COCONUT)

Steps:

• Add all the ingredients to a blender along with ½ cup water and blend until smooth.
• Scrape the sides of the blender a few times and add some water if you like thin chutney.
• Check for salt and add some more if required and blend once again.
• Transfer the chutney into a serving bowl.
• Heat 1 tablespoon oil in a pan over medium heat.
• Once the oil is hot, add mint leaves, ginger, and cilantro to the pan, and saute for 5-6 minutes.
• Remove the pan from the heat and let the mixture cool completely.
• Add the cooled mixture to a blender along with coconut, Bengal gram, yogurt, green chilies, tamarind paste, and salt.
• Add ½ cup water and blend until smooth.
• Scrape the sides of the blender a few times and add some water if you like thin chutney.
• Check for salt and add some more if needed and blend once again.
• Transfer the chutney into a serving bowl.
• Heat vegetable oil in a small skillet over medium-high heat.
• Once the oil is hot, add mustard seeds and white urad dal.
• Fry until the dal turns golden brown (40-60 seconds). Keep stirring while frying using a small spoon.
• Add whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
• Pour the tempering over the chutney and mix well. Serve at room temperature.
• Tip - Save some tempering for garnishing.

SPICY COCONUT MINT CHUTNEY

Steps:

• In a food processor blend the chilies, the coconut, the salt, the zest, the lemon juice, the mint, the water, and the yogurt until the mixture is ground fine. The chutney keeps, covered and chilled, for 2 days. Serve the chutney with grilled or broiled chicken or fish.