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–+ servings
pudina chutney

Coconut and pudina chutney.

mildlyindian
easy to make chutney dip made with fresh coconut and home grown mint.
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Prep Time 15 minutes
Course Breakfast
Cuisine Autumn, gluten free, Indian, Summer
Servings 6 people

Equipment

  • blender

Ingredients
  

  • 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

Instructions
 

  • 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.
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