A typical chutney from Tamil Nadu which can be served with variety rice’s (Lemon rice, curd rice, carrot rice, dhal rice etc).My love for mint makes me incorporate it in most of my dishes.
I learned this from my mom, she makes a variety of dry and wet chutneys as chutneys happen to my dad’s favorite accompanier with any dish.
Here goes the recipe
Scrapped Coconut – 1 cup
Mint – ½ cup
Coriander seeds – 1 teaspoon
Garlic – 3-4 small pearls
Shallots – 4-5
Dry red chili – 6-7 (adjust according to your tolerance)
Tamarind – one small cherry size.
Salt – to taste (½ tsp)
Oil – 2 teaspoon
In a non stick pan sauté garlic, shallots, dry red chilly , coriander seeds for 3-4 minutes, add the coconut and sauté again until the coconut changes its colour (don’t make it dark, light golden colour is sufficient) , add the mint and sauté for another minute. Cool the mixture and blend it with tamarind and salt. The chutney is ready to be served with rice, idlis or dosa.