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 Ingredients: 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 Method: • 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