Mint and coriander while consumed together has a great detoxifying property, which purifies our blood, detoxifies and cleanses our system. Since we are from Mumbai where fresh coconut is available in abundance, addition of coconut gives it the much wanted rich savoury flavour.
- 1 cup chopped fresh coriander leaves
- 1/2 cup chopped fresh mint leaves
- 1/2 cup grated fresh coconut*
- 1 green chilly*
- 2 cloves garlic
- 1/4 tsp very finely chopped ginger
- 1 tsp Black salt (or as per desire)
- 1 tsp sugar
- 1 tsp lime/lemon juice
- Hand mixer*
- First grind green chilly, garlic, ginger and black salt and a little water (around 1/4 cup);
- Add coriander leaves, mix with spoon and let it grind for a minute;
- Now add mint leaves and grind till all the leaves are mixed and coarsely ground;
- Finally add coconut and coarsely grind all the ingredients together with 1/4 cup water for a minutes. If salt or spice is less, you can add more salt and/or green chilly as per your taste and grind all together.
The chutney is now ready to serve. You can have this chutney with idli (rice dumpling), fried/baked fish -> Breaded King Fish (Surmai), Pickerel Fry or kebabs ->Quick and Easy Tandoori Kebab, Baked Jerk Kebab along with freshly cut sliced onions and lemon/lime.
- If you do not have fresh coconut at home, you can use frozen freshly grated coconut which is available in the grocery store in the frozen section for e.g in Canada you can find it in “No Frills”. You can also use grated unsweetened dry coconut or unsweetened dry coconut powder if you don’t have access to fresh coconut;
- If you like more spice, then you can add more green chillies
- If you don’t have access to a good mixer where you can grind with a little water, then you can use a hand mixer. I used hand mixer as my grinder needs a lot of water for it to work and this makes my chutney very liquidy.