Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, coconut mint dip chutney. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Coconut mint dip chutney is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Coconut mint dip chutney is something which I have loved my whole life.
Coconut chutney is basically a condiment or a dip made by finely grinding fresh white coconut meat. A simplest coconut chutney would have green Myriad variations of coconut chutney can be made by adding various ingredients like fresh mint leaves, coriander leaves, garlic, curd (yogurt), tamarind. Coconut mint chutney is a perfect example of how Ayurveda principles can be used to balance forbidden ingredients.
To get started with this particular recipe, we have to first prepare a few components. You can cook coconut mint dip chutney using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Coconut mint dip chutney:
- Take 1 small coconut
- Prepare 1/4 cup fresh mint leaves
- Get 2 green chillies
- Get to taste Salt
- Take 2 tsp mustard oil
- Get 1 tsp black mustard seeds
- Take 1 red dry chilli
- Take 8-10 curry leaves
Coconut chutney is a basic condiment made by blending fresh coconut, chilies, cumin, ginger & salt. It is then tempered with little oil, mustard seeds. Coconut Mint Chutney - Delicious coconut ,yogurt chutney to serve along with Idli and Dosa. Coconut Mint chutney is the most popular South Indian style chutney / Indian dip made with fresh coconut and fresh herbs-specialty from Southern India.
Steps to make Coconut mint dip chutney:
- Remove coconut shell carefully. And take out the coconut water in a glass.
- Wash mint leaves 2-3 times in water.
- Clean the coconut in running water. Remove coconut skin with the help of knife and chop in very small pieces.
- Put chopped coconut pieces, mint leaves, salt and green chillies in a grinding jar and grind to make a fine paste.
- Heat oil in a pan, add black mustard seeds, let it crackle. Then add curry leaves and red chilli. Then add this tadka on top of the paste prepared above.
- Mix well and your dip is ready. Enjoy with any of the South Indian dishes. I made this with dosa.
I already have a mint chutney recipe in my blog. That recipe is with onion and tomato and little bit of coconut. With the fresh bunch of mint I bought I wanted to make coconut chutney with pudina for idli and dosa. So made last week for morning breakfast. Though I gave Vj with idli, I had with paniyarams.
So that’s going to wrap it up for this exceptional food coconut mint dip chutney recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
