Coconut and pudina chutney.
- 1 cup grated coconut
- 1 tbsp roasted chickpea
- 1 handful mint leaves
- 2 medium green chilli
- salt to taste
- 1/2 cup drinking water
- 2 tbsp lemon juice
- Add all the coconut. roasted chickpea, cleaned mint leaves, chillies and salt into the blender.
- Add the water and blend to a smooth paste.
- Remove the blended mix and mix in the lemon juice.
- Keep chilled till use.
- Serve with idly or pongal.
With ample summer rains, the mint in my garden decided to grow rogue. It was just a stem that started the patch and after two years, it has invaded the entire area. In a way, happy me!! No herbs buying needed except an odd bunch of coriander.
The moment pudina comes up in plenty, it is the mindless effect that creates the ever-popular coconut and pudina chutney. l first and then the evergreen hari chutney.
I love the generous quantity of this coconut mint chutney poured over steaming idles. this is the way darshinis serve in Bengaluru. This chutney dip idly is the perfect one to cut the idly swirl in the chutney and mmmm. The mouthwatering effect, right? Try out this recipe and pair it with the soft and fluffy idly recipe here.
Growing the mint.
Mint is literally the easiest herb to grow. Since it grows easily from a stem cutting, sturdy stems among the bunch you buy will be perfect to start the bunch.
Leave the study stem in water for a week. With a few leaves at the tip intact. Change the water every day till you see roots growing. Prepare the pot with general potting soil and transfer the rooted stems. Water generously to keep the soil moist. Once the leaves are upright and start looking fresh the mint has held on to the roots. Keep the soil moist but not waterlogged. The mint will be plenty soon. Once the growth is established you can start clipping the tops about an inch to stimulate the growth of the buds. Soon you will have plenty.
This coconut pudina chutney pairs well with Pongal, Maligaipoo idly and forms the base to my chutney cheese sandwich. Share what ideas you have to use this chutney. This chutney does freeze ok, but the oil from the coconut condenses on top upon thawing. So I avoid freezing it.
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the coconut and pudina chutney looks delicious and so tasty. It is a really versatile chutney that has many uses as it can be used as a dip, marinade or sandwich filling.
That is a great thing about chutneys. They are perfect sandwich fillers for sure.
I just made this pudina chutney last night for dosas. Love the addition of pudina to coconut chutney.
I am so glad you loved the pudina in it, We seem to like it too.
This chutney looks delicious and could be eaten as a dip with pitta bread. Like you,the mint in my garden is overgrowing. I do make mint chutney but not like your recipe so I am going to try your recipe soon.