The last couple of months it's been a search for chutneys that have longer shelf life, at least until afternoon in this hot climate. Most times we resort to making fried tomato based or onion based or even simpler version of a Mint / Pudina chutney for the Idlies or Dosas I pack for Hubby dear. When I asked him if I should be making that simpler version of Mint chutney I immediately got a strong response. He said he was bored of that version and more it was so minty that it didn't really suit his taste.
Athamma jumped in to say that the version where she fries most of the ingredients will be excellent and moreover can stay good for more than 4 - 5 hrs, maybe even till evening even when stored in room temperature. We checked it in afternoon and it still tasted great. Of course you can refrigerate and not worry about it normally. I am talking about the time when you got to pack your lunch with this chutney, in climates that are as hot as ours is normally.
While fried gram is not added to this, I know Amma adds to this chutney. I am sure I can save it up for another day.
Mint Coconut Chutney | Pudina Kobbari Pachadi
Ingredients Needed:
Mint Leaves - 1/2 bunch
Onions - 1 medium
Tomatoes - 1 medium
Tamarind pulp - 1/2 tsp (opt)
Green Chilies - 4 medium
Fresh Coconut, finely chopped - 1/2 cup
Salt to taste
Garlic, raw - 2 big cloves
Oil - 1 - 2 tsp
How to make Coconut Mint Chutney | Pudina Kobbari Pachadi
Wash the mint leaves couple of times to make sure it's clean.
Chop the onions, tomatoes roughly. Keep it aside.
Heat a pan, when hot add few drops of oil, saute the chilies and onions to brown. Remove and saute the mint leaves. Remove add few more drops of oil and saute the tomatoes well.
If you want you can roast the coconut also, but here it was added raw. Allow to cool. Just before grinding add the garlic cloves.
Pulse everything together, add little water for everything to blend well. You can make this little loose or thick chutney depending again on your choice.
Temper with mustard, urad dal and curry leaves if you want. It can be served even out that.
Onions - 1 medium
Tomatoes - 1 medium
Tamarind pulp - 1/2 tsp (opt)
Green Chilies - 4 medium
Fresh Coconut, finely chopped - 1/2 cup
Salt to taste
Garlic, raw - 2 big cloves
Oil - 1 - 2 tsp
How to make Coconut Mint Chutney | Pudina Kobbari Pachadi
Wash the mint leaves couple of times to make sure it's clean.
Chop the onions, tomatoes roughly. Keep it aside.
Heat a pan, when hot add few drops of oil, saute the chilies and onions to brown. Remove and saute the mint leaves. Remove add few more drops of oil and saute the tomatoes well.
If you want you can roast the coconut also, but here it was added raw. Allow to cool. Just before grinding add the garlic cloves.
Pulse everything together, add little water for everything to blend well. You can make this little loose or thick chutney depending again on your choice.
Temper with mustard, urad dal and curry leaves if you want. It can be served even out that.
Makes an excellent side dish for Idli and Dosas.
Notes: Adding tamarind will keep this chutney good for long hours. If you are not using tamarind, then increase your tomatoes but make sure you saute them well.
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