Coconut and pudina chutney: Easy to make chutney dip made with fresh coconut and home grown mint.
- 1 cup grated coconut
- 1 tbsp roasted chickpea
- 1 handful mint leaves
- 2 medium green chilli
- salt to taste
- 1/2 cup drinking water
- 2 tbsp lemon juice
- Add all the coconut. roasted chickpea, cleaned mint leaves, chillies and salt into the blender.
- Add the water and blend to a smooth paste.
- Remove the blended mix and mix in the lemon juice.
- Keep chilled till use.
- Serve with idly or pongal.
Growing the mint.
Mint is literally the easiest herb to grow. Since it grows easily from a stem cutting, sturdy stems among the bunch you buy will be perfect to start the bunch.
Leave the study stem in water for a week. With a few leaves at the tip intact. Change the water every day till you see roots growing. Prepare the pot with general potting soil and transfer the rooted stems. Water generously to keep the soil moist. Once the leaves are upright and start looking fresh the mint has held on to the roots. Keep the soil moist but not waterlogged. The mint will be plenty soon. Once the growth is established you can start clipping the tops about an inch to stimulate the growth of the buds. Soon you will have plenty.
This coconut pudina chutney pairs well with Pongal, Maligaipoo idly and forms the base to my chutney cheese sandwich. Share what ideas you have to use this chutney. This chutney does freeze ok, but the oil from the coconut condenses on top upon thawing. So I avoid freezing it.
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