Coconut chutneys are almost an essential feature of south Indian kitchens, and after making a roasted toor dal and coconut chutney from Yamuna Devi's Lord Krishna's Cuisine I must say that I'm hooked. In this Keralan nariyal podina chatni, also from Ms. Devi's cookbook, fresh mint adds a cool and refreshing flavor and tantalizing color to the creamy coconut chutney, making it ideal for serving with almost any light or peppery Indian flat bread, savory or pastry. For these savory rice and urad dal pancakes, it was a perfect dipping sauce.
|Coconut and Mint Chutney (Nariyal Podina Chatni)|
|Recipe by Lisa Turner|
From Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on February 21, 2008
Creamy refreshing and colorful chutney made with coconut and fresh mint — perfect for light and peppery Indian breads, savories and pastries
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