![]() 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), 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 (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 chutney and prevent it from getting watery. You can buy frozen grated coconut from the freezer section of an Indian grocery store to save some time. Ingredientsįresh Coconut – Use grated fresh coconut to make the chutney. Both the 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 Chutney With Coconut, 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. Here are some more South Indian chutney recipes that you might like – Cilantro Coconut Chutney, Red Coconut Chutney, Coconut Chutney, Onion Tomato Chutney, Andhra Style Peanut Chutney, and Peanut Coriander Chutney. I am sharing 2 ways in which you can make this chutney. So for the second week of #Foodies_RedoingOldPost_3 (28-June-2019), I am updating my Green Coriander Chutney recipe.Mint Coconut Chutney (Pudina Chutney With Coconut, 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. ![]() It is also an opportunity for us to go and revisit the recipe if the same works or we have modified it over the course of time. We say to ourselves we will update later. Sometimes when we revisit our old post we feel like changing the content. At times we are in rush to click or the day is not good, but we did create the post and are not 100 percent happy. I created this group as it is very important to update our old post. I am sharing this with our new group “ Foodies_RedoingOldPost” where we would be updating our old posts with content or pics every 2 weeks. One of the most versatile chutney and can be used in almost each and everything. ![]() This green coriander chutney recipe is served with pakoras, kebabs, samosas, chaats, cutlets, sandwiches, as a spread on your roti/chapati or just enjoyed as a side. ![]()
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