Sides, breads & soups · Tamil Nadu

Pudina Coconut Chutney

A bright green chutney of fresh mint, coriander and coconut with green chilli and a touch of tamarind, cool and sharp next to hot idli or dosa.

Prep 10 min · Cook 4 min · Total 14 min · Serves 4

Ingredients

Chutney

• 1 cup Mint leaves, packed
• ½ cup Coriander leaves and tender stems
• ¾ cup Fresh coconut, grated
• 1 tbsp Roasted chana dal (pottukadalai / putnalu)
• 3 Green chillies
• ½ inch Ginger
• 1 Small piece of tamarind, pea-sized
• ½ tsp Salt
• 1 tsp Oil
• ½ cup Water

Tadka

• 2 tsp Oil
• ½ tsp Mustard seeds
• ½ tsp Urad dal
• 1 sprig Curry leaves
• 1 pinch Asafoetida (hing)

Method

1. Wilt the mint. Heat 1 tsp oil in a pan, add the green chillies and ginger for 30 seconds, then the mint leaves. Stir just until they wilt and turn glossy. Take off the heat and cool.
2. Grind. Grind the wilted mint with the coriander, coconut, roasted chana dal, tamarind, salt and about 1/3 cup water to a smooth paste. Loosen with a little more water if needed.
3. Temper. Heat 2 tsp oil, pop the mustard seeds, fry the urad dal until golden, then add the curry leaves and hing. Pour over the chutney.
4. Serve. Serve straight away with idli, dosa, uttapam or as a sandwich spread. Eat it the same day: mint darkens as it sits.

Tips

Use only the leaves of the mint; the stems are woody and bitter. Wilting the mint briefly takes away its raw grassy edge without dulling the green.