Coconut chutney is the most commonly made chutney in almost all south Indian households. . It is served as a part of the breakfast spread, and sometimes at lunch and dinner too. It is very versatile chutney and can be made in different methods.
I am a big fan of simple and easy cooking so here I am sharing my version extremely simple coconut chutney using mint leaves. I even use this chutney to make street style chutney sandwich!!!
Preparation
Time :
10 mins
Serves : 2
Ingredients:
1Cup fresh coconut or frozen coconut
(Chopped/grated)
1/4Cup Mint leaves/Pudina
2 Green chillis
1tsp Lemon juice
Salt to taste
For Tempering/Tadka (Optional):
1/2 tsp. mustard seeds
1/2tsp Cumin seeds/ Jeera
A pinch of Asafoetida/ Hing
Few curry leaves
1 or 2 dried red chillis
1/2 tsp oil
Method:
Grind coarsely chopped coconut
pieces, mint leaves, green chillis, lemon juice, salt and little water in
blender to a smooth paste.
Add more water to adjust
the consistency to your liking. I kept
it thick as I like it that way!!!
Tempering/Tadka:
Heat oil in a pan add
mustard seeds and cumin seeds. Once they
splutter add dried red chillis, curry leaves and asafoetida.
Fry it for a minute.
Pour it over the chutney.
Enjoy this simple yet yummy
coconut chutney with idlis,
dosas, medu vada infact with all South Indian tiffin items.