Summer is here and fresh mint is now available in abundance, so I thought a mint recipe is just what’s needed! Presenting the Fresh Coconut, Mint & Coriander Chutney! I enjoyed mine with some crispy Dosa & steamed Iddlies this morning and loved it!
You could also use it(along with some other fillings) in a wrap/ sandwich if you like.
The concept of a Chutney is very different here in the UK, I was surprised that most Chutneys here are sweet & tart with a sugary taste!
I recently found out that the Anglo-Indian counterpart is made more with seasonal fruits and sugar, as here in the UK. The sweet Chutneys are an acquired taste, I suppose, if you are like me used to a traditional Chutney – there is just no substitute to a good South Indian Coconut Chutney with fresh herbs!
The idea of Chutney originated in South Asia (India & Sri Lanka) and its mostly a savory condiment.
The word ‘chutney’ in most Indian languages simply means ‘ground together’ 🙂
Here I’m sharing a basic recipe of a traditional South Indian Chutney. There are many different types of Chutneys made with – Fresh Coriander, Mint, Tomato, Onion, Fenugreek leaves, Brahmi leaves etc.. I hope to post some of these in the future 🙂
Lastly, I’d like to point out that most of these Chutneys are fully raw so there is no cooking involved! All you need is a strong food processor!
You could also add a simple tadka to your Chutney (I skip this step mostly) this adds to the the flavor & texture. I recommend trying it once with and without a tadka.
- 70 grams of shredded or pieces of fresh/ frozen coconut (I’ve used frozen, shredded here)
- 1 green chili
- a small hand full of fresh coriander leaves with stalk (the stalk is where all the flavors are mostly hidden)
- a small hand full of fresh mint leaves (no stalk please!)
- salt to taste – a tiny pinch should do
- 1 tiny clove of garlic
- 5 grams of fresh ginger
- A quarter teaspoon of tamarind paste or 2 grams of tamarind
- 5-6 tablespoons of warm water
For the tadka:
- a pinch of each – mustard seeds, cumin seeds, urad dal
- 1 dried red chili
- 4-5 fresh curry leaves
- 1 teaspoon of coconut oil
Rinse the herbs & chili and put them into a food processor and grind to a roughly course consistency (for about 30-40 seconds) and your done! Carry out a taste test to check if the salt, spice and sour are all balanced, if yes job done 😉 if not, you can tweak it a little by adding in anything you’d like extra of
If you choose to add the tadka – to a little pan, add some coconut oil, once hot add in the mustard seeds, cumin seeds, urad dal, curry leaves & dried red chili. Once they release that magical aroma then switch off the flame and just add it to the Chutney
Tip: Please use the freshest of ingredients possible for the best flavor! Add in 5-6 tablespoons of warm water as this will help release some coconut milk for greater taste & ease of grinding 🙂
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