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.
Coconut Mint Chutney with Tamarind
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.
Ingredients
- 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)
Instructions
- Place all the ingredients in a blender and grind to a smooth consistency.
- Add more water if required.
Notes
Coconut Mint Chutney with Tamarind recipe from Veganlovlie - https://veganlovlie.com/coconut-chutney-with-tamarind/
Nutrition Information:
Yield:
4Amount Per Serving: Unsaturated Fat: 0g
Did you like this Coconut Mint Chutney Recipe? Pin it for later.
coolness! I was looking for other ways to use the tamarind paste bought for V-con’s sake.
I still have to try tamarind. First I want to eat it raw, and then try the paste. This looks great! And I love chutney and haven’t had it in a looong time.
celine: sometimes I just buy something for a recipe too and then don’t know what to do with the rest. Glad you found some other uses for your tamarind paste!<BR/><BR/>alice: you just get a hint of the tamarind in this chutney. So, don’t be scared, try it and see.
Rhaaa c’est bon ça!!! L’autre jour mon père a fait du piment écrasé avec du tamarin…^^sais pas si t’as déjà essayé
J’en ai pas fait moi même mais j’aime bien. C’est très bon sur les tranches d’ananas!