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Fresh mint and coconut chutney
Coarse green chutney of mint, coconut and chilli. Makes 2 cups
A fresh, coarse chutney of grated coconut, mint, green chillies and cumin, sharpened with lemon and a pinch of sugar. It's bright green, cooling and spicy, and goes with idli, dhosa, pakoras and sandwiches.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 16
Ingredients
- 1 oz fresh mint leaves1 cup, chopped
- 2 hot green chillies2–3
- 5 ½ oz fresh coconut2 cups, grated
- 1 tbsp cumin seeds
- ½ cup waterabout, as needed
- ¾ tsp saltor to taste
- 1 tsp sugaror to taste
- 1 tbsp lemon juiceor to taste
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/3 doneStep 1: Put 1 oz fresh mint leaves, 2 hot green chillies, 5 ½ oz fresh coconut and 1 tbsp cumin seeds in a blender.
Step 2: Blend coarsely, adding ½ cup water a little at a time until the chutney just turns over in the blender.
Step 3: Season with ¾ tsp salt, 1 tsp sugar and 1 tbsp lemon juice to taste and blend for a few more seconds.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fresh mint and coconut chutney take?
- About 10 minutes in total.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of fresh mint leaves?
- Fresh coriander, same amount.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
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