{"id":1163,"date":"2008-03-27T14:59:30","date_gmt":"2008-03-27T21:59:30","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2008\/03\/27\/mint-coconut-chutney\/"},"modified":"2008-04-06T20:30:51","modified_gmt":"2008-04-07T03:30:51","slug":"mint-coconut-chutney","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2008\/03\/27\/mint-coconut-chutney\/","title":{"rendered":"Mint Coconut Chutney"},"content":{"rendered":"

The fragrance of fresh mint and the sweetness of fresh coconut come together in this traditional chutney. The recipe is from my friend Janani Srinivasan<\/a>. When asked to share, Janani<\/a> wrote “there are two schools of philosophy on the mint-coconut chutney at our home. I prefer to grind mint leaves raw with rest of standard chutney ingredients. But my mom finds it too minty. So she saut\u00c3\u0192\u00c2\u00a9s them in oil first and if that is the case, I like to add some garlic too and then grind with the rest of standard issue<\/a> raw coconut chutney ingredients<\/em>.” <\/p>\n

I’ve been trying out various raw foods in recent weeks, so I picked up dear Janani’s mint chutney-philosophy number one for our meal today. Intense and remarkably good as raw food goes, mintaholics won’t be disappointed with this one.<\/p>\n

\"Mint \"Mint
\nMint Chutney Ingredients …………………….. Mint Chutney in Sumeet Jar<\/a><\/small><\/center><\/p>\n

Recipe:<\/strong><\/p>\n

1-cup mint leaves, tightly packed (spearmint)
\n½ cup fresh coconut pieces
\n¼ cup dalia (bhuna chana or pappulu)<\/a>
\n4 Indian or Thai variety, small green chillies
\n1 small Asian shallot<\/a> – peel and slice to chunks
\n1 tablespoon tamarind pulp<\/a>
\n½ teaspoon salt, or to taste<\/p>\n

Take them all in a mixer or mortar. Add about one to two cups of water. Blend to smooth consistency. Remove to a vessel. Do the tadka<\/a> if you prefer, and serve with breakfast items, rice or roti. Best eaten the day it is made and not suitable to refrigeration. <\/p>\n

(Add only shallot (erra gadda)<\/a> and if shallot is not available, then red onion. Regular white and yellow onions won’t be that good raw in this recipe.)<\/p>\n

\"Mint-Coconut
\nMint Coconut Chutney with Vegetable Upma ~ Meal Today <\/small><\/center><\/p>\n

Health Labels:<\/strong>
\nTraditional India-Vegan, Raw Food
\nMint, varieties and benefits – A Good Read<\/a>
\nAmazing healing properties of Coconut<\/a><\/p>\n

********<\/center><\/p>\n

Previously with Mint (Pudina):<\/strong>
\nPudina Chai with Gunpowder Tea<\/a>
\nPudina Pachadi with Peanuts<\/a>
\nPudina Paneer for Picnic<\/a>
\nPudina Pulao ~ Andhra Style<\/a>
\nPudina Pilaf with Fresh Tuvar (Kandulu)<\/a>
\nHealing Herbal Rice with Brown Basmati<\/a><\/p>\n

Mint is three bunches for a dollar here, now. I like mint and I would love to try new recipes. Any other good, family recipes with mint? Do share. Thanks.<\/p>\n","protected":false},"excerpt":{"rendered":"

The fragrance of fresh mint and the sweetness of fresh coconut come together in this traditional chutney. The recipe is from my friend Janani Srinivasan. When asked to share, Janani wrote “there are two schools of philosophy on the mint-coconut chutney at our home. I prefer to grind mint leaves raw with rest of standard […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,119,34],"tags":[],"class_list":["post-1163","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-coconut-fresh","category-mint"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1163"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1163\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}