Coconut and mint chutney is healthy and delicious. Good combination of raw ingredients. Coconut is anti bacterial and anti fugal.
Ingredients
2 cups of coconut
1 cup of fresh Mint
1 tooth pick full of stevia or 1 tsp jaggery powder
1/2 tsp tamarind paste
1/4 tsp turmeric powder
2 or more green chili
3 or more red chili
salt to taste
1 tsp urad dal
1/8 tsp fenugreek seeds
1/2 tsp mustard seeds
1//2 tsp cumin seeds
a pinch of hing(asafoetida)
a few curry leaves
1 tbsp oil or ghee
2 cups of coconut
1 cup of fresh Mint
1 tooth pick full of stevia or 1 tsp jaggery powder
1/2 tsp tamarind paste
1/4 tsp turmeric powder
2 or more green chili
3 or more red chili
salt to taste
1 tsp urad dal
1/8 tsp fenugreek seeds
1/2 tsp mustard seeds
1//2 tsp cumin seeds
a pinch of hing(asafoetida)
a few curry leaves
1 tbsp oil or ghee
Preparation
Cut the coconut into small pieces.
Cut green chili into small pieces.
Cut red chili also into small pieces.
Procedure
Take coconut, mint, tamarind paste, turmeric powder and salt into the blender jar and blend smoothly along with some water. Take the coconut mixture into a bowl. Now let us make seasoning or tempering.
Tempering
Take oil or ghee in a small sauce pan and keep it on medium flame.
When the oil is hot add urad dal followed by fenugreek seeds, mustard seeds and cumin seeds. Let the mustard seeds splutter then add crushed chili, hing and curry leaves. Add this tempering to the chutney. You may enjoy this chutney with rice or idli or dosa.
Helpful Tips
Coconut & Mint chutney will be good for 4-5 days in the refrigerator. But at room temperature only 1or 2 days.
Health Information
Coconut is anti bacterial and anti fungal.
Coconut is good for hair and skin.
Mint will give relief from upset stomach.
Please feel free to write your comments and suggestions below.
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Cut the coconut into small pieces.
Cut green chili into small pieces.
Cut red chili also into small pieces.
Procedure
Take coconut, mint, tamarind paste, turmeric powder and salt into the blender jar and blend smoothly along with some water. Take the coconut mixture into a bowl. Now let us make seasoning or tempering.
Tempering
Take oil or ghee in a small sauce pan and keep it on medium flame.
When the oil is hot add urad dal followed by fenugreek seeds, mustard seeds and cumin seeds. Let the mustard seeds splutter then add crushed chili, hing and curry leaves. Add this tempering to the chutney. You may enjoy this chutney with rice or idli or dosa.
Helpful Tips
Coconut & Mint chutney will be good for 4-5 days in the refrigerator. But at room temperature only 1or 2 days.
Health Information
Coconut is anti bacterial and anti fungal.
Coconut is good for hair and skin.
Mint will give relief from upset stomach.
Please feel free to write your comments and suggestions below.
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