Ingredients with Measurements:
- 1 cup grated coconut
- 1/2 cup fresh mint leaves
- 1/4 cup roasted chana dal
- 2 green chilies
- 1/2 inch ginger
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/4 cup water
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1 dried red chili
- A few curry leaves
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. In a blender or food processor, add grated coconut, fresh mint leaves, roasted chana dal, green chilies, ginger, salt, sugar, and water. Blend until smooth.
2. In a small pan, heat oil over medium heat. Add mustard seeds, urad dal, dried red chili, and curry leaves. Fry until mustard seeds start to pop.
3. Pour the tempering over the chutney and mix well.
4. Serve the coconut chutney with mint with your favorite Indian dish or use it as a dip for chips or veggies.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 cup of chutney
Nutritional information:
- Calories: 80
- Fat: 6g
- Carbohydrates: 6g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Roasted chana dal can be substituted with roasted peanuts or cashews.
- Fresh mint leaves can be substituted with cilantro or basil.
Variations:
- Add a clove of garlic for a garlic-flavored chutney.
- Add a squeeze of lemon juice for a tangy flavor.
Tips and Tricks:
- Use fresh coconut for the best flavor.
- Adjust the amount of green chilies according to your spice preference.
- If the chutney is too thick, add a little more water to thin it out.
Storage Instructions:
- Store the coconut chutney with mint in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Serve the chutney cold or at room temperature.
Presentation Ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with a few mint leaves or a sprinkle of red chili powder.
Garnishes:
- Mint leaves
- Red chili powder
Pairings:
- Idli
- Dosa
- Vada
- Samosa
Suggested Side Dishes:
- Coconut rice
- Vegetable curry
- Naan bread
Troubleshooting Advice:
- If the chutney is too thick, add a little more water to thin it out.
- If the chutney is too spicy, add a little more coconut or yogurt to balance the flavors.
Food Safety Advice:
- Make sure to use fresh ingredients and clean utensils when making the chutney.
- Store the chutney in the refrigerator and consume within 3 days.
Food History:
- Coconut chutney is a popular condiment in South Indian cuisine and is often served with breakfast dishes like idli and dosa.
Flavor Profiles:
- The coconut chutney with mint has a creamy, nutty flavor with a hint of spice and freshness from the mint.
Serving Suggestions:
- Serve the coconut chutney with mint as a dip or condiment with your favorite Indian dishes.
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Region: Indian