Pudina Thengai Chutney/Mint Coconut Chutney

Chutneys are an integral part of Indian cooking. I know of many households, where a normal day in the kitchen would begin with the preparation of the chutney. Why not, a good chutney would take your routine idly/dosa breakfast to completely different level. 

So here is a simple yet delicious chutney for those rush hour mornings or lazy evenings. Pair it up with your favorite tiffin. I must say that this is a great spread on bread as well. 

What you’ll need

1. Mint Leaves – 1 cup, tightly packed
2. Scraped Coconut – ¾ cup, tightly packed
3. Green Chilly – 1
4. Tamarind – small piece
5. Channa Dal/Kadala Paruppu – 1 tbsp
6. Turmeric powder a pinch
7. Oil – 1 tsp

For Tempering

1. Oil – ½ tsp
2. Mustard Seeds – ½ tsp

Method

1. Wash the leaves well and allow to drain.
2. Heat a small kadai with a tsp of oil, add the channa dal and fry till the dal turns golden.
3. Now add the tamarind, slit green chilly and the pudina leaves along with turmeric powder and fry till the leaves are wilted. Set aside to cool.
4. Grind the above with the coconut into a smooth paste adding water as required.
5. Add salt to taste and mix well.
6. Heat a frying pan with oil and splutter with mustard seeds. Pour over the chutney.

Delicious chutney is ready. Enjoy with idly or dosa.