A refreshing Coconut Mint Chutney with Tamarind where mint leaves add a fresh lovely aroma and tamarind imparts a subtle tanginess that balances the sweetness of fresh coconut. This coconut chutney makes a nice condiment to serve as part of a meal or with appetisers, idlis and other nibbles.
I’ve previously posted a Coconut Chutney recipe with the Vegetables in Coconut Milk recipe. There are quite a few versions of the Coconut Chutney that I know of and the previous one I posted was with green apple. I’ve made this one with tamarind puree which is the most common version of the Coconut Chutney.
What’s nice about Coconut Chutney is that it keeps for 2-3 days in the fridge and can be eaten as an accompaniment with several dishes. It can also be used as a dipping sauce with snacks or even as a spread on savoury crepes.
Some tamarind paste comes with the seeds. It’s easy to separate the seeds by adding a little water to the paste and mixing with hands. The seeds will loosen and come out.
How to make Tamarind Coconut Mint Chutney
To make chutney is very easy. All you need to do is just blend all ingredients together and grind to a smooth consistency, adjusting the water as needed for smooth blending.
- 1/2 fresh mature coconut meat, finely sliced or grated (no need to peel the brown part)
- 1 tablespoon tamarind paste, deseeded
- 4 - 5 stems fresh mint, chopped
- 1 tablespoon demerara sugar, or use turbinado / raw cane sugar or maple syrup, substitute with few drops or a pinch stevia powder for sugar-free option or just omit the sugar completely
- ¼ teaspoon salt
- 2 green chillies, optional
- 2-3 tablespoons water, (40 ml)
- Place all the ingredients in a blender and grind to a smooth consistency.
- Add more water if required.
Coconut Mint Chutney with Tamarind recipe from Veganlovlie - https://veganlovlie.com/coconut-chutney-with-tamarind/
Amount Per Serving: Unsaturated Fat: 0g