Do you know that cucumbers contain about 95% water?! All those water in the cucumbers helps in keeping you hydrated. It is highly recommended especially in summer. No wonder they are a native to India 😀 Though mint grows as weed commonly, they have innumerable health benefits. In addition to aiding in digestion, mint has anti-inflammatory and anti-viral properties. It infuses a refreshing taste in the food too.
I wanted to combine these two very refreshing ingredients in a chutney. I knew that it would go well together. But I was still a bit skeptical about how it would turn out. It turned out great! More than great actually :-)To my surprise, I could identify both the flavors quite distinctively! Everyone at home liked it. I hope you will do too once you try it! 🙂
|Servings : 4||Prep time: 5 mins Cook time: 5 mins|
|Mint leaves||1 cup|
|Coriander leaves||1/2 cup|
|Grated Coconut/Coconut pieces||1/2 cup|
|Dried Red chillies||5-6|
|Bengal gram||1 Tbsp|
|Split Urad dal||1 Tbsp|
|Chopped Cucumber||3/4 cup|
- Rinse the mint and coriander leaves. Roughly chop the garlic, ginger, coconut and keep them ready.
- Heat oil in a pan, add bengal gram, split urad dal and red chillies. Fry until the pulses are golden brown.
- Add the mint and coriander leaves followed by the ginger and garlic. Fry until the leaves wilt.
- Let the mixture cool down completely.
- Chop the cucumber roughly.
- In a mixer, add the coconut. If using coconut chunks, grind them first. Then add the cooled down mint mixture.
- Give it a pulse and then add the cucumber slices.
- Grind them into a smooth mixture. Add salt.
- The cucumber releases water when ground. So, add water as necessary.
- Temper the chutney with mustard, curry leaves and asofetida.
- Serve as a side for Idli/dosa or even as a thogayal for rice!