Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, coconut mint dip chutney. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Coconut chutney is basically a condiment or a dip made by finely grinding fresh white coconut meat. A simplest coconut chutney would have green Myriad variations of coconut chutney can be made by adding various ingredients like fresh mint leaves, coriander leaves, garlic, curd (yogurt), tamarind. Coconut mint chutney is a perfect example of how Ayurveda principles can be used to balance forbidden ingredients.
Coconut mint dip chutney is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Coconut mint dip chutney is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook coconut mint dip chutney using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Coconut mint dip chutney:
- Make ready 1 small coconut
- Get 1/4 cup fresh mint leaves
- Take 2 green chillies
- Take to taste Salt
- Take 2 tsp mustard oil
- Make ready 1 tsp black mustard seeds
- Make ready 1 red dry chilli
- Take 8-10 curry leaves
Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt. It is then tempered with little oil, mustard seeds. Coconut Mint Chutney - Delicious coconut ,yogurt chutney to serve along with Idli and Dosa. Coconut Mint chutney is the most popular South Indian style chutney / Indian dip made with fresh coconut and fresh herbs-specialty from Southern India.
Instructions to make Coconut mint dip chutney:
- Remove coconut shell carefully. And take out the coconut water in a glass.
- Wash mint leaves 2-3 times in water.
- Clean the coconut in running water. Remove coconut skin with the help of knife and chop in very small pieces.
- Put chopped coconut pieces, mint leaves, salt and green chillies in a grinding jar and grind to make a fine paste.
- Heat oil in a pan, add black mustard seeds, let it crackle. Then add curry leaves and red chilli. Then add this tadka on top of the paste prepared above.
- Mix well and your dip is ready. Enjoy with any of the South Indian dishes. I made this with dosa.
I already have a mint chutney recipe in my blog. That recipe is with onion and tomato and little bit of coconut. With the fresh bunch of mint I bought I wanted to make coconut chutney with pudina for idli and dosa. So made last week for morning breakfast. Though I gave Vj with idli, I had with paniyarams.
So that is going to wrap it up with this special food coconut mint dip chutney recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
