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Mint Coconut Chutney - Dosa Chutney Recipe
Coconut chutney is one of the most popular South Indian chutneys. Hotels serve this chutney with dosa, vada, idli, and almost with all types of South Indian snacks. There are many versions of making coconut chutney, but today, we will make the one with refreshing mint.Mint is a very popular mouth freshener, but it has several health benefits such as increasing metabolism and boosting immunity. It also helps in curing indigestion and supporting healthy hormone production. Moreover, it also reduces fatigue and depression and prevents memory loss. Mint is added to various dishes to enhance its aroma and flavor. That’s the reason why most of us serve mint coconut chutney with dosa. It is loved by everyone because it is a nice variation from the usual coconut chutney and also because it is easy to prepare.Coconut, on the other side, is high in fat, carbohydrates, and fiber. It is an excellent source of iron and protein. Other health benefits of coconut include treating ulcers, curing kidney stones, maintaining body mass, improving the brain’s functioning, providing one with glowing skin, etc. Now that you know how good mint and coconut are for the body, let’s start with our mint-coconut dosa chutney recipe!
Mint Coconut Chutney Info:
Prep Time
12 MinsCook Time
12 MinsTotal Time
24 MinsCuisine
IndianCategory
Main courseMint Dosa Chutney Recipe Ingredients:
- 1 cup Mint (Pudina)
- 6 Dry Red Chillies
- 5 Green Chillies
- 1 Cup Fresh Coconut
- 1 tsp Jeera (Cumin Seeds)
- 4 tsp Cooking Oil
- 1.5 tsp Dhaniya (Coriander Seeds)
- A pinch of Turmeric Powder
- 1/2 Cup Hot Water
- 1/4 tsp Jeera (Cumin Seeds)
- Dry Tamarind
- Hing
- Salt as per taste
For Tempering: (optional)
- 1 tsp Cooking Oil
- A pinch of Asafoetida (Hing)
- 1/4 tsp Mustard Seeds
Step-by-Step Instructions:
- Place a frying pan on the stove, add cooking oil, and heat it for a few minutes.
- Add dhania and jeera to the pan and roast it until you smell the aroma.
- After that, add dry chilies, dry tamarind, and green chilies to the pan and sauté well for 2 minutes.
- Now, add mint leaves, coconut pieces & turmeric powder to the same frying pan.
- Fry them for about 3 minutes until the mint releases aroma.
- Switch off the flame and let them cool.
- Once it cools down, transfer it to a mixer jar.
- Now, add hot water & grind them to a coarse paste.
Tempering:
- Add 1 tsp oil, a pinch of hing, and ¼ tsp mustard seeds in the same pan.
- Sauté them for a few minutes and switch the flame off
- Now transfer it over the chutney and mix well.
- The mint coconut chutney is ready to be served!
Your Mint coconut chutney will be spicy and have a minty flavor. You can eat it with any breakfast items like dosa, idli, upma, etc. Isn’t this dosa chutney recipe easy to make
