Monday, May 10, 2010

Pudina-Coconut Chutney

Chutneys are must-have accompaniments with most of the breakfast items. And there are specific variants of chutneys for specific items. Each slightly different from the other, with a couple of ingredient different form the other, makes a great number of variants. And trust me, the tastes would be so entirely different from one another!
This Pudina-coconut chutney tastes best with Idlis/Mangalore buns. Also goes well with normal urad dal dosas. This time it was specially made for Mangalore buns.
Pudina-Coconut Chutney

Preparation time : 5 min
Cooking time : 5 min
Serves : 4

Coconut - 1 cup, grated
Mint leaves/Pudina - 1 cup, picked and washed
Green chilies - 5-6, depending on taste
Fried gram dal / hurigadale - 2 tsp
Coriander leaves - 1 Tbsp, chopped
Cooking oil - 1 tsp
Jaggery - a small pinch (optional)
Tamarind - a small marble sized ball
Salt - ½ Tsp or as per taste
For Tempering:
Cooking oil - 1 Tsp
Curry leaves - A few sprigs
Mustard seeds - 1 Tsp
Asafetida - a pinch, powdered

• Roast green chilies and mint leaves in a tsp of oil till the mint leaves change color
• Grind the above with all other ingredients, adding a little water if needed
• Transfer the ground chutney to a serving bowl
For tempering / tadka:
• Heat the oil in a pan, add mustard and allow to splutter
• Add curry leaves
• Garnish the chutney with tadka

Tips n Tricks:
• Do not make the chutney too smooth – a little coarse consistency will give a better taste


  1. One real yummy chutney here!!

  2. Unique one, but very flavourful and recipe is really very nice too...thanks for sharing sum...


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