Coconut Pudina/Mint Chutney

Hello friends, Welcome to Bilvani's Kitchen. In today's post I am going share with you all -- Coconut chutney with a twist.

Yes you read it right we all know the basic coconut chutney recipe. Now we will add a healthy ingredient to it.

In this rainy season most of the children get cold, cough and fever. We cannot monitor the food intake of children every day. So as precautionary steps we need to add foods which will boost immunity in them.

One such super vegetable which is widely available is Mint leaves. Yes adding mint leaves to our diet in this rainy season will prevent us from visiting a doctor.

But most of the people don't like mint taste or smell. So we mothers need to try new recipes and make sure our kids have this mint leaves as a part of their diet.

So in my post I am sharing one such chutney recipe with goes well with all tiffins. Even our children won’t complain about eating mint leaves because the chutney will be a mixture of sweet, spicy and tangy, so they won't push away.

So today’s recipe is Coconut Pudina/Mint Chutney.

Ingredients:

1. Coconut pieces – medium chopped
2. Green chili -- 5
3. Tamarind -- small lemon size
4. Salt -- as per your taste
5. Mustard seeds -- 1 teaspoon
6. Hing -- small
7. Pudina -- a small bunch
8. Curry leaves -- 4 to 5 leaves

9. Oil --- 1 tablespoon

Procedure:

1. Cut coconut into small pieces, wash them and keep aside.

2. Wash pudina/mint nicely, separate leaves from stem and keep aside.

3. Place a pan on stove, add 1 tablespoon of oil and heat it for a minute.

4. Now add mustard seeds and let them splutter for a minute.

5. Add green chili, curry leaves and fry them for a minute.

6. Switch of the stove and add hing to the oil.

7. Dish out the mixture to a plate and in the same pan add pudina/mint leaves and saute them for 5 minutes.

8. Dish out pudina/mint leaves to a plate. Let them cool down.

9. Now take a mixer jar, add coconut pieces, green chili, tamarind, salt and grind them nicely.

10. Add small amount of water and pudina/mint leaves and grind the mixture again into fine paste.

11. Transfer the chutney into a bowl and add mustard seeds, curry leaves and hing tempering to it and mix nicely.
                         

That's it sweet, spicy and tangy coconut pudina/ mint leaves chutney is ready to serve.

It requires very less oil and can be prepared within 20 minutes.It goes well with all breakfast's like idly, dosa, uttapam etc. It goes well with rice as well.

Do try this recipe and share your feedback.

Eat healthy and stay fit.

Thank You
Jagruthi.