Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, South Indian, Vegan

Mint & Coconut Chutney

Green chutneys are a great way to add raw greens in your diet. This mint/pudina chutney is simple to make, tangy, and flavorful. You can replace mint with coriander and make coriander coconut chutney also and add variety and different kinds of flavor and goodness to your diet.

Ingredients:
Mint leaves/Pudina – 2 cups (tightly packed)
Grated coconut – 1 cup
Ginger – a small piece
Green chilies – 5-6
Lemon juice/Tamarind/Raw mango – half a lemon
Salt as needed

Preparation Time: 15 mins
Serves: 6

Method:
Grind all the ingredients to a smooth paste.
For tart you may add lemon juice, a small gooseberry sized tamarind ball, or use raw mango.
You may choose to add garlic if you prefer the raw garlic taste in the chutney. Adjust salt and sourness by adding more lemon juice.
Those who prefer to balance the tart can add a little bit of sugar powder.
Serve along with rice, dosa, idli, roti, or with snacks such as samosa and paniyaram.
Store in an airtight container and take out in small batches as necessary.

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, South Indian, Vegan

Dill Leaves Chutney

Dill chutney served with ragi dosaDill is an herb high in anti-oxidants and dietary fibers. It is rich in iron and helps reduce blood sugar and cholesterol levels. I have found this herb only in certain cities (Mumbai and Bangalore) where locals include it in various dishes, like akki roti, dal, dry subzi, roti, and so on.

Dill has a very distinct and strong flavor and taste, which is not liked by all. So, if your family members do not prefer dill, be careful about the quantity of dill you use for this chutney. Do not use more than a handful. I love this herb and include it in my diet at least twice in a week in the form of subzi or in akki roti. Chutney is a good way of consuming this wonder herb in the raw form and getting maximum benefit from it.

IngredientsIngredients:
Dil leaves (Sabbasige soppu) – 1 cup
Green chillies – 3-4
Grated coconut – From one half of a coconut
Tamarind – 1 marble size
Ginger – 1 small piece

Preparation time: 5 mins
Cooking time: 5 mins
Yield:  2 cups

Method:
Grind all ingredients to a smooth paste. Serve with dosa or idli. Enjoy the flavor of dill and coconut with tanginess of tamarind.

You could add a tadka of mustard seeds in some oil for more flavor but I liked the flavor of the dill chutney as is.