Coconut-mint chutney

‘Chutney’ is a term used to describe a dip or a spread. Chutneys come in variety of flavours as well as texture - sweet, spicy, fruity....some r wet and fine and some are dry and coarse. So it depends on your liking and willingness to choose:).

Last week I posted Masal dose’s palya and this week I would be sharing chutney. Generally Masala dosa is served with coconut chutney. But I prefer a tinge of mint in coco chutney – due to the color and also the tangy taste ;). You can make the coconut chutney by following the same method but eliminating the mint leaves. So here’s coconut-mint chutney which goes together with dosa, idli, gundpongalu, rotti, shavige uppittu or many a times we use it as a spread for cucumber+tomato SW as well :)!!

Ingredients

Fresh grated coconut – 1 cup
Mint leaves – 5tbsp
Oil – 1tsp
Green chillies – 3 to4
Tamarind – 1 tbsp (with the seeds removed)Putani/hurgadle/roasted Bengal gram – 2tbsp
Cumin seeds – 1 tsp
Jaggery – 1tsp
Cilantro – ½ cup
Salt to taste

For tempering/tadka
Oil – 1tbsp
Mustard seeds – 1/2tsp
Chanadal – 1/2tsp
Urad dal – 1/2tspPinch of turmeric powder and asafoetida
Curry leaves – 6 to 8

Method

1. Heat oil in a small pan, fry green chillies & tamarind till the tamarind becomes soft. Then add mint leaves and further fry for a min.
2. Next grind this with rest of the ingredients to make a smooth paste. Add little water while grinding to get the desired consistency. Keep this mixture in a bowl.
3. Next to make the tadka, heat oil in a small pan, add mustard seeds and allow it to splutter. Then add chanadal, uradal dal, asafoetida, turmeric and lastly curry leaves and take it off the heat to top the chutney!