Coconut and Mint Chutney (Nariyal Podina Chatni)


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Coconut and Mint Chutney (Nariyal Podina Chatni)

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)Coconut and Mint Chutney (Nariyal Podina Chatni)
Recipe by
From Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
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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Ingredients:
  • 10 raw almonds
  • 2 jalapeños, seeded and chopped
  • 1/2-inch piece fresh ginger, chopped
  • 1/3 cup water
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon maple syrup or sugar
  • 1 teaspoon sea salt
  • 1/3 cup fresh mint, trimmed and lightly packed
  • 1 cup dried shredded unsweetened coconut
Instructions:
  • Blanch the almonds by placing in a bowl and covering just to their tops with boiling water. Leave 2 minutes, then drain and cover again, this time with cold water. After 2 or 3 more minutes, drain once again and slip or peel off the skins.

  • Drop the jalapeños and ginger in a small blender or food processor and grind until minced. Add the almonds and pulse the blender or processor a few times until the nuts are ground. Pour in the water, lemon or lime juice, maple syrup, salt and mint, and blend until smooth. Add the coconut and continue to blend until the chutney is creamy and smooth.

  • For a thinner consistency as a dipping sauce, add yogurt as desired. Serve at room temperature or cold. To store, cover well and refrigerate for up to 2 or 3 days.

Makes 2 cups

8 comments:

Asha said...

Adding Almonds is new to coconut chutney.I bet it makes it creamy and delicious!:)
Thanks for confirming my entry, looking forward to the round up. My e mails have been going to spam folders these days!:D

indosungod said...

Grew up eating Coconut chutney almost every other day. Nothing like eating the Indian pancakes with chuntey :) I am not familiar with adding almonds to coconut, usually add roasted chickpeas or dahlia.

Lisa said...

Roasted chickpeas sound like a wonderful addition to chutney. Thanks for the idea.

Lucy said...

I do Love coconut.

Man, do I love coconut.

Beautiful (again).

Kalai said...

Looks great, Lisa. Haven't tried making it with almonds before... Should try this version, too! :)

charcuterista said...

What a great idea! One of the things I really love about Indian food is the ability to mix and match relishes and chutneys with other dishes. I'll definitely be trying this one.w

Kevin said...

Mint, coconut, almonds and jalapeno peppers sounds like a great combo.

LisaRene said...

When eating at my favorite Indian restaurant, I like to order a few sides of different chutney along with my naan as a starter and I utilize the chutney as I would a tapenade. This really amuses the owners who initially corrected me and explained that chutney is a condiment to the main dish. I also like to use chutney as a dip for baked tofu. I don't believe I have ever had a chutney with coconut, sounds delicious!