mint coriander coconut chutney - veena stores style

Name: Mint Coriander Coconut Chutney - Veena stores style
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Indian - Karnataka
Ingredients: 1 handful coriander leaves; 1 handful mint; 1 cup coconut (grated); 4 unit/count green chillies; 1 tbsp Roasted bengal gram flour; 1 tsp tamarind paste; 1 tsp salt; 1/2 tsp sugar; 1 sprig curry leaves; 1 pinch hing; 1 tsp mustard seeds; 1 tbsp coconut oil

A light and flavorful chutney for dosa and idli.

@shilpa-gopalakrishnan

Cooking Time

10min

Prep Time

5 min

Serves

Categories

Breakfast

Side Dish

Cooking tools used

Mixer Grinder

Cuisines

Indian - Karnataka

Ingredients

Main Section

coriander leaves

1 handful

mint

1 handful

coconut (grated)

1 cup

green chillies

4 unit/count

slit

Roasted bengal gram flour

1 tbsp

tamarind paste

1 tsp

salt

1 tsp

adjust to taste

sugar

1/2 tsp

optional

Tempering

curry leaves

1 sprig

chopped

hing

1 pinch

mustard seeds

1 tsp

coconut oil

1 tbsp

Authors Directions

Step 1

Heat coconut oil in a pan and add slit green chillies. Cook for 2 mins and keep aside.

Step 2

In the same pan in the left over oil cook add the roughly chopped mint and coriander leaves. Cook it for a few mins till you get a nice aroma and remove from the pan.

Step 3

Now grind the following ingredients with very little water to a smooth paste : grated coconut, roasted chana dal, cooked green chilis from the step 1 above and tamarind paste

Step 4

Now add the cooked coriander and mint leaves to the mixture and grind again. Make sure to grind the mint and coriander just to a course paste.

Step 5

Now add salt and water to bring this mixture to the desired consistency. In Veena stores this chutney is served in a little watery consistency. I also add 1tsp of sugar to the mixture but this is optional.

Step 6

For tempering, heat coconut oil in a pan and add mustard seeds. Once they crackle, add hing and chopped curry leaves. Cook for a min and pour over the chutney. Mix well and serve with idlis or dosa.

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