Description
This Mint Chili Tempered Coconut Chutney is a vibrant and flavorful side dish, combining fresh mint, ginger, and green chilies with toasted spices. It’s an easy-to-make, family-favorite recipe that adds a perfect homemade touch to any meal.
Ingredients
- 1 cup (240g) fresh or frozen grated coconut
- 0.5 cup packed (15g) fresh mint leaves
- 2–3 green chilies (or 1–2 Thai bird’s eye chilies)
- 1 inch (5g) ginger, peeled
- 1 tsp tamarind paste (or 1 Tbsp lime juice)
- 0.5 tsp salt, or to taste
- 0.25 cup (60ml) water, plus more as needed
- 1 Tbsp (15ml) coconut oil or any neutral oil
- 0.5 tsp mustard seeds (black or brown)
- 1 tsp urad dal (split black gram lentils)
- 8–10 fresh curry leaves
- A tiny pinch asafoetida (hing)
Instructions
- Prep Your Ingredients: Gather your fresh or thawed coconut, rinse the mint and green chilies, and peel the ginger.
- Blend the Chutney: In a blender, combine 1 cup (240g) grated coconut, 0.5 cup (15g) fresh mint leaves, 2-3 green chilies (stems removed), 1 inch (5g) ginger, 1 tsp tamarind paste, 0.5 tsp salt, and 0.25 cup (60ml) water. Blend for 1-2 minutes until smooth and creamy. Add more water, a tablespoon at a time, if needed to reach your desired consistency, but do not over-blend.
- Prepare the Tempering: Heat 1 Tbsp (15ml) coconut oil in a small 6-inch skillet over medium heat for about 30 seconds until it shimmers.
- Sizzle the Spices: Once the oil is hot, add 0.5 tsp mustard seeds. Cook for 15-20 seconds until they begin to splutter and pop, indicating they are releasing their flavor.
- Infuse with Aroma: Immediately add 1 tsp urad dal and fry for 30-45 seconds until golden brown. Then, quickly stir in 8-10 fresh curry leaves and a tiny pinch of asafoetida. Saute for just 5-10 seconds until fragrant and the leaves crisp slightly (be careful not to burn the tempering spices).
- Finish the Chutney: Pour the hot tempering mixture immediately over the blended coconut chutney. Stir gently for about 10 seconds to fully incorporate the aromatic spices, ensuring every spoonful gets that delightful tempering crunch.
Notes
For a milder chutney, remove the seeds from the green chilies or use fewer. Consider adding a tablespoon of roasted chana dal (split roasted chickpeas) into the blend for extra thickness and a nutty flavor. Store leftover chutney in an airtight container in the refrigerator for up to 3-5 days.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Blending, Tempering
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons (30 g)
- Calories: 100 calories
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 11 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg