Pudina coconut chutney recipe (Mint chutney with coconut)
As the name says, the coconut chutney is flavored with mint leaves. Tastes good with idli, dosa, vada.
Servings 4 servings
Calories 106kcal
Ingredients
For sauteeing before grinding:
- 2 teaspoons Oil
- ½ teaspoon Mustard seeds
- 2-3 Green chilies slit
- 1 cup Mint leaves loosely packed
For grinding into chutney:
- 1 cup Coconut grated
- Salt to taste
- 1 teaspoon Tamarind paste (or seedless tamarind 2 teaspoons)
- ½ to ¾ cup Water
Instructions
Cooking mint leaves:
- Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
- Now add green chilies and saute for a minute.
- Add mint leaves. Cook for 2 minutes only. The leaves will start to wilt. Do not overcook.
- Let it cool down slightly.
Making pudina coconut chutney recipe:
- In a grinder jar, take grated coconut, add above cooked mint leaves, salt and tamarind paste. Start with ½ cup of water and add little more later as needed.
- Grind into smooth paste.
- Remove it to a serving bowl and serve.
Nutrition
Serving: 4tablespoons | Calories: 106kcal | Carbohydrates: 5.8g | Protein: 1.6g | Fat: 9.3g | Saturated Fat: 6.1g | Sodium: 160mg | Potassium: 190mg | Fiber: 3.5g | Sugar: 1.8g | Vitamin A: 1050IU | Vitamin C: 5.8mg | Calcium: 50mg | Iron: 5.6mg
*Nutrition information is a rough estimate for 1 serving
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