Green Mint Chutney (Vegan + Gluten Free)

Everyone in my family loves mint chutney. So we grow organic spearmint (pudina) plants round the year. A hardy, creeping shrub, mint is easy to grow in composted, well-drained soils in full sunlight, or in the partial shade. However, they have a tendency to rot in the excessive rains of the monsoon season. so we grow some in pots too, as they can be kept in well-lit, recessed places. The sprigs can be harvested once in 10 days.

Mint is an excellent natural digestive tonic for the stomach. Nowadays, mint extract is sold in the form of pearls for taking after heavy meals or to ease a queasy stomach. Mint and coconut can come together to form a delightfully mouthwatering chutney. You can have mint chutney with idlis, dosas, chappatis, puris, all sorts of rice dishes, as well as an excellent sandwich filling. Do make and enjoy!

Print Recipe

Green Mint Chutney Yum

Hot and savory, fragrant, flavorsome, easy to make, mouthwatering coconut and spearmint chutney.

Cuisine

Indian

Cook Time

5 minutes

Servings

people

Ingredients

• 70 gm tender mint sprigs (freshly harvested)
• 220 gm grated coconut
• 15 gm hot green chilies
• 20 ml lemon juice (or lime juice)
• 15 gm salt
• 125 ml drinking water

Cuisine Indian Cook Time 5 minutes Servings people Ingredients 70 gm tender mint sprigs (freshly harvested) 220 gm grated coconut 15 gm hot green chilies 20 ml lemon juice (or lime juice) 15 gm salt 125 ml drinking water

Instructions

1. Wash and drain the mint.

   
2. Put all the ingredients together into your food processor and grind to superfine paste.
3. Transfer to a serving bowl and serve fresh.