Coconut mint chutney

Preparation info
  • Makes

    350 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Wonderful with rendang and other dry curries, coconut mint chutney gives a fresh and zesty flavour to slow-cooked meats. Look for the different types of dal in Indian food stores. This chutney is best used soon after it has been made.


  • ¼ cup chana dal
  • 250 g freshly grated coconut
  • 3 green bi


Dry-roast chana dal for 10 minutes over moderate heat. Cool. Coarsely blend coconut, green chillies, mint, garlic, ginger, salt and chana dal in a food processor. Heat oil in a frying pan and cook mustard seeds, urad dal, dried chillies and curry leaves until seeds start to pop. Stir into coconut mixture, then add asafoetida. Refrigerate in a sealed jar for up to 2 days only.