Fresh Coconut, Mint & Coriander Chutney


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’ πŸ™‚ 

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 πŸ™‚

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.


Time: 10 mins 

Ingredients: 

  • 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 πŸ˜‰ 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

Enjoy!!

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 πŸ™‚

If you enjoyed reading this post, please follow my blog! I would love to keep you updated with my latest recipes & cooking adventures πŸ™‚ Thank you in advance!

4 Comments Add yours

  1. Rice N Dine says:

    This looks so refreshing and perfect for summer. And I love how you give us personal tips in preparing this πŸ™‚

    Liked by 1 person

    1. Thank you so much for your comments, I truly appreciate it😊

      Liked by 1 person

      1. Rice N Dine says:

        The pleasure is mine, fellow foodie! πŸ™‚

        Liked by 1 person

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