Best 2 Spicy Coconut Mint Chutney Recipes

Tantalize your taste buds with a culinary journey to South India, where flavors dance in perfect harmony. Discover the vibrant Spicy Coconut Mint Chutney, a symphony of tangy, spicy, and refreshing notes that will elevate your everyday meals to extraordinary culinary experiences. This versatile chutney is a staple in South Indian cuisine, gracing breakfast, lunch, and dinner tables alike. Its vibrant green hue and aromatic blend of coconut, mint, green chilies, and tangy tamarind will awaken your senses and leave you craving more. Prepare to embark on a flavor adventure as we guide you through three distinct variations of this beloved condiment: the classic Spicy Coconut Mint Chutney, a zesty Lemon Coconut Mint Chutney, and a creamy Coconut Coriander Chutney. Each recipe offers a unique flavor profile that will tantalize your palate and add a burst of freshness to your favorite dishes. Get ready to embark on a culinary odyssey that will leave you craving more.

Here are our top 2 tried and tested recipes!

MINT COCONUT CHUTNEY RECIPE (PUDINA CHUTNEY WITH COCONUT)

Mint Coconut Chutney Recipe (Pudina Chutney With Coconut) image

Mint Coconut Chutney is a delicious take on the classic South Indian coconut chutney where fresh mint leaves are added to it for a refreshing taste. Serve it with idli, dosa or uttapam. Here is how to make it.

Provided by Neha Mathur

Categories Accompaniment

Time 15m

Number Of Ingredients 15

Ingredients

1 cup grated fresh coconut (tightly packed)
2 tablespoons roasted Bengal gram (bhuna chana)
2 tablespoons plain yogurt (curd, dahi)
2 teaspoons chopped green chilies (or to taste)
1/2 cup mint leaves (thick stems removed, rinsed, tightly packed)
1 teaspoon chopped ginger
1/2 cup cilantro (coriander) (rinsed, tightly packed)
1 tablespoon tamarind paste
1/2 teaspoon salt (or to taste)
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds
1 teaspoon split and husked black lentils (white urad dal)
1-2 whole dry red chilies (stalk removed)
10-12 whole curry leaves
1/4 teaspoon asafetida (hing)

Steps:

Add all the ingredients to a blender along with ½ cup water and blend until smooth.
Scrape the sides of the blender a few times and add some water if you like thin chutney.
Check for salt and add some more if required and blend once again.
Transfer the chutney into a serving bowl.
Heat 1 tablespoon oil in a pan over medium heat.
Once the oil is hot, add mint leaves, ginger, and cilantro to the pan, and saute for 5-6 minutes.
Remove the pan from the heat and let the mixture cool completely.
Add the cooled mixture to a blender along with coconut, Bengal gram, yogurt, green chilies, tamarind paste, and salt.
Add ½ cup water and blend until smooth.
Scrape the sides of the blender a few times and add some water if you like thin chutney.
Check for salt and add some more if needed and blend once again.
Transfer the chutney into a serving bowl.
Heat vegetable oil in a small skillet over medium-high heat.
Once the oil is hot, add mustard seeds and white urad dal.
Fry until the dal turns golden brown (40-60 seconds). Keep stirring while frying using a small spoon.
Add whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
Pour the tempering over the chutney and mix well. Serve at room temperature.
Tip - Save some tempering for garnishing.

Nutrition Facts : Calories 125 kcal, Carbohydrate 7 g, Protein 2 g, Fat 11 g, SaturatedFat 9 g, Cholesterol 1 mg, Sodium 12 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

SPICY COCONUT MINT CHUTNEY

Spicy Coconut Mint Chutney image

Categories Condiment/Spread Lemon Coconut Mint Jalapeño Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 serrano or 2 jalapeño chilies, seeded and chopped coarse (wear rubber gloves)
2/3 cup sweetened flaked coconut
1 teaspoon salt, or to taste
2 teaspoons freshly grated lemon zest
3 tablespoons fresh lemon juice, or to taste
2 cups packed fresh mint leaves
2 tablespoons water
1/2 cup plain yogurt

Steps:

In a food processor blend the chilies, the coconut, the salt, the zest, the lemon juice, the mint, the water, and the yogurt until the mixture is ground fine. The chutney keeps, covered and chilled, for 2 days. Serve the chutney with grilled or broiled chicken or fish.

Tips:

Choose tender and mature coconuts for the best flavor and texture in your chutney.
Adjust the amount of chili peppers based on your desired spice level.
Use fresh mint leaves for the most vibrant flavor and aroma.
If you don't have tamarind paste, you can substitute it with lemon juice or white vinegar.
Store the chutney in an airtight container in the refrigerator for up to a week.

Conclusion:

Spicy coconut mint chutney is a versatile condiment that can be enjoyed with a variety of dishes. Its unique combination of flavors and textures makes it a perfect complement to Indian cuisine, but it can also be used to add a spicy kick to grilled meats, fish, or vegetables. Whether you're looking for a new condiment to add to your pantry or a way to spice up your next meal, this chutney is sure to please.