If using coconut pieces, mince them in the grinder first. Do not use desiccated coconut for this recipe. These notes are here to help you, in case you get stuck at some stage!Ĭoconut: As mentioned above, use fresh or frozen grated coconut. This is such an easy recipe already and I am sure you will make it with no difficulty at all. Pour these tempered spices and the oil over the chutney. When hot, add the white lentils, mustard seeds, and asafoetida.įor additional flavor, add curry leaves, if you have any.įry till the lentils have browned evenly and the mustard seeds splutter. Use 1-2 tablespoons more water, if required, to help in grinding. Grind in small pulses (2-3 seconds) until all the ingredients blend together. Place this mixture in a blender jar along with the tamarind pulp, coconut, and water. Snap the chilies into two pieces, add them to the oil, and fry till you see blisters on them.Īdd the whole mint leaves, salt, and turmeric.įry them all for 1-2 minutes or until the leaves have wilted. Measure the rest of the ingredients and keep them ready.Īdd oil to a hot skillet on medium heat.
BASIL MINT CHUTNEY HOW TO
See notes below on how to defrost quickly.
If using frozen grated coconut, defrost it.This easy chutney comes together in just 15 minutes.
BASIL MINT CHUTNEY FREE
Have a question regarding the ingredients? Feel free to ask in the comments section below and I will try my best to answer it for you.
BASIL MINT CHUTNEY PLUS
White lentils: Also known as urad dal, they, when fried in oil, are deliciously nutty and fragrant! Plus they bring in the necessary protein element to the dish.Īsafoetida: Also known as hing, this powdered spice adds a lovely umami taste to the chutney.Ĭurry leaves: You can, if you have, add 3-4 curry leaves to the tempering. Spices and sometimes (as in this case) lentils are fried in oil or ghee and added to the dish. Tempering, as explained in this zucchini kootu recipe post, is a classic Indian cooking method of adding more flavor and textures to a dish. Tamarind pulp: Adds a lovely, sweet tanginess to the chutney.
Adjust the quantity to suit your spice tolerance level. Because of the addition of mint, this chutney is also known as pudina pachadi (pudina chutney).Ĭhilies: The green and dried red chilies have different flavors and work beautifully in this recipe. Mint: (Pudina) One cup fresh mint - leaves only. Have you forgotten to defrost the frozen coconut? Check the notes below for a quick defrost method. No desiccated coconut for this one, please! Frozen coconut is ok - defrost it ahead of time. See notes below for variations and other ingredients that you can add to this chutney.Ĭoconut: This recipe tastes best with fresh coconut. Mint (pudina) can easily overpower any dish but is balanced in this chutney beautifully with the juiciness of fresh coconut.
0 kommentar(er)
