Pudina coconut chutney recipe | How to make mint coconut chutney | Pudina chutney for dosa | mint chutney for dosa
By Latha on August 7th, 2017
Pudina coconut chutney recipe explained with step by step pictures. This is a very simple chutney recipe prepared using coconut, pudina leaves and green chili. This chutney goes very well with dosa or idli. Pudina coconut chutney has very good flavor. I love pudina and you can find pudina pulao and pudina shavige or mint sevai recipes on this website.
Chutneys are very important in South Indian cuisine. Chutneys are served with varieties of dosas, idli, rava idli and rice bath recipes.
If you are looking for more chutney recipes then do check curry leaves chutney, Urad dal chutney, Cucumber peel chutney, doddapatre chutney, watermelon-rind chutney, garlic chutney, coriander leaves chutney, ridgegourd peel chutney, brahmi chutney and radish chutney.
Preparation time: 10 min
Cooking time: 1 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1 cup grated coconut
- A small handful of pudina or mint leaves
- 2 - 4 green chilies
- 1 peanut sized tamarind
- Salt as per your taste
Ingredients for tempering:
- 1/4 tsp mustard seeds
- 2 tsp cooking oil
- A pinch of asafoetida
- 2 curry leaves
- 1 red chili broken (optional)
Instructions for making pudina coconut chutney:
- Take grated coconut, pudina leaves, green chilies, tamarind and salt in a mixie jar.
- Grind until smooth using required water.
- Transfer ground chutney into a container. Prepare tempering using the ingredients, which are listed under "for tempering". Pour the tempering over the ground chutney. Give a quick mix and serve it with idli or dosa.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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