Mint chutney or pudina chutney is one of my favorite side dish for Idly and dosa. It is a very flavorful and delicious chutney.It goes well with pongal, moong dal rice, moong dal khichdi, samosa, idli, dosa etc. Without the seasoning, it can be used as a spread for sandwich. It can be prepared in different ways. Today let us learn how to prepare Mint Chutney with coconut and onions, by following this easy Mint chutney recipe.
If you love simple chutneys like this, you can check more Chutney varieties.
Mint chutney is a flavorful and tasty chutney which goes well idli, dosa, parathas, chapati and even snacks like samosas and bajjis. It can also be used as a spread for bread.
- 1 cup Mint leaves tightly packed
- 8 Pearl onions
- 2 Green chilli
- 1/4 cup Grated coconut
- Tamarind (small piece)
- Salt as required
- 1 tsp Oil
- 1 tsp Mustard seeds
- 3/4 tsp Urad dal
Remove stalks and take the mint leaves alone. Wash the mint leaves and keep it aside. Drain the water well.
Heat 2-3 tsp of oil , add pearl onions and saute till it turns transparent.
Then add green chillies and saute for a few more seconds.
Add mint leaves and saute until it wilts.
Turn off the heat and add grated coconut.
Saute the coconut for 2-3 minutes in the heat of the pan. Leave it to cool.
Add tamarind, needed salt and grind everything together with little water.
Heat a tsp of oil, add mustard seeds, when mustard splutters, add urad dal, when dal turns golden brown, pour the seasoning over the chutney.
You can also use this as a spread for sandwich and as a side dish for samosas, bajji etc.