Mint Coconut Chutney/ Puthina Thenga Chammanthi is a tasty and healthy dipping side dish. It is a quick and easy vegetarian chutney recipe. Mint is a good herb for appetizing and digestion so add more mint delicacies in your menu. In my house occationally I prepare this chutney for Idly, Dosa or Vada with sambar. Try this healthy and simple chutney recipe and enjoy 🙂
| “ | |
|---|---|
| Recipe Type | Chutney/Side Dish |
| Preparation Time | 10 to 15 Minutes |
| Serve to | 3 to 4 |
Ingredients For Mint Coconut Chutney/Puthina Thenga Chammanthi
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh Mint/Puthina Leaves | ½ Cup | wash and dry |
| Grated Coconut/Thenga | ¼ Cup | Use Fresh |
| Green Chilly | 4 to 5 | Adjust as per your taste |
| Shallots/Small Onion | 1 | Diced Finely |
| Tamarind Juice | 1 Table Spoon | |
| Ginger | 1 small piece | Diced Finely |
| Salt | ¾ Teaspoon (approximately) | Adjust as per your taste |
| Water | As per your taste consistency |
Ingredients For Tempting Chutney
| Ingredient | Quantity | Notes |
|---|---|---|
| Coconut Oil/ Any Veg Oil | 1 Tablespoon | |
| Mustard Seeds | ¼ Teaspoon | |
| Urad Daal/Black Gram | ¼ Teaspoon | |
| Shallot/small Onion | 1 | Chopped Finely |
| Red Dry Chilly | 2 | Cut into small pieces |
Method For Mint Coconut Chutney/Puthina Thenga Chammanthi
• Place all ingredients except mint in a grinder. Grind and make a smashed paste.
• Add mint leaves and water (as per your taste consistency).
• Grind and make a smooth form. Transfer and place it to a serving bowl.
• Heat oil in a frying pan and pop mustard seeds. When it’s popped, add urad daal, chopped shallots and red dry chilly pieces. Sauté and fry until golden brown.
• Pour it to Mint Coconut Chutney/Puthina Thenga Chamanthi bowl. Mix well and serve with Idly, Dosa or Vada and enjoy 🙂
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