This is a simple recipe for mint chutney. This chutney goes well with rice as well as roti.
- Mint leaves – Separate them from the stalk, wash and dry on kitchen towel.
- Coconut – chunks or shredded. Dry coconut powder or coconut flakes will not be good. You can either use fresh coconut or get frozen shredded coconut.
Heat a teaspoon of oil and stir fry the mint leaves. It will shrink in volume.
Then switch off the stove and add the shredded coconut followed by chili and tamarind. The coconut has to be stir fried but it should not get too cooked. So we switch off the stove and the heat of the vessel is enough.
Allow to cool for a few minutes and then add salt and grind in blender.
Tasty mint chutney is ready.