Mint chutney - with coconut and tomato

Mint chutney is a flavourful chutney which is prepared with fresh mint leaves, coconut and tomato. It is a no onion no garlic version and goes well with idli and dosa varieties.

Mint Chutney Recipe

Serves  :  4  people

Ingredients

• Fresh mint leaves  -  1/2 of a big bunch
• Coconut  -  1/4 cup
• Tomato  -  1 medium sized
• Red chillies(long)  -  3 (adjust according to the spice level of the chillies)
• Channa dal  -  2 tsp
• Asafoetida  -  2 generous pinches
• Salt  -  as required
• Water  -  as required
• Cooking oil/sunflower oil  -  1 tbsp
• Mustard  -  1 tsp
• Urad dal  -  1/2 tsp

Method

1. Wash and clean the mint leaves. 
2. In a pan, add 2 tsp of oil and once it is heated, add the channa dal, red chillies and asafoetida .
3. Once dal turns golden brown, add the tomato and saute till it turns mushy. Then add the mint leaves and saute it till shrinks in volume.
4. Finally add the coconut and saute for 2 minutes.
5. Allow the mixture to cool and grind it to a fine paste by adding required water and salt.
6. In the same pan, add the remaining 1 tsp oil and add mustard and once it crackles, add urad dal and once dal turns golden brown, add it to the chutney.
7. Serve with idli, dosa or any tiffin item.

Notes

• For variations, coriander leaves can be added along with mint leaves.
• Tomato is added to provided tangy taste to the chutney.
• Do not saute for a long time after adding coconut.
• If you want to store the chutney for later use, do the tempering part only for the portion to be used. This way the chutney stays fresh for later use as well.
• This can be refrigerated and used for a day.