Already i have a mint chutney recipe which doesn't have any coconut. If you're interested in no coconut mint chutney, then check out this mint chutney recipe.
This Mint chutney recipe is vaguely inspired from the Chef Ventakesh Bhat mint chutney recipe. I have made a little tweak in the recipe to suit our taste.
Substitution Ideas
- Instead of green chilies, you can also use the red chilies. But the color of the chutney is not as vibrant as here.
- If you don't like the garlic flavor, then skip it or add a piece of ginger.
- Fresh or frozen coconut can be used in this recipe.
Restaurant Style Mint Chutney
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Chutney | Recipe Cuisine: Indian
Recipe Category: Chutney | Recipe Cuisine: Indian
Ingredients
Mint - 1/2 cup (tightly packed)
Onion(small) -1
Tomato(small) - 1
Green Chili - 4
Garlic - 2 cloves
Tamarind - a pea size
Grated coconut - 3 tbsp
Coriander leaves - a few
Salt - to taste
Oil - 1 tsp
Cumin - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Procedure
Peel the onion. Chop the onion and tomato roughly into small pieces, slit the green chilies. Wash the mint leaves & also keep all the other ingredients ready to saute. Heat the pan with oil.
Add the cumin seed, urad dal and chana dal. Saute them till the dal turns golden brown. 
Then add the onions, tomatoes, tamarind, green chili & garlic. Saute them till the onions and tomatoes are soft. 
Next add the mint leaves and saute till the leaves are wilted and then add few coriander leaves.
Give a good mix and then add the grated coconut , switch off the flame and mix a good mix in the residual heat. Let the mixture cool a bit.
Transfer the mixture into a mixie/blender jar and then add salt. Grind them into coarse paste. 
Then add the water as needed and grind them into smooth paste. Transfer into a bowl and temper the ingredients listed under "To Temper " and add into the chutney. 
Delicious Restaurant style Mint chutney is ready. You can serve this as side dish for idli, dosa and paniyaram varieties.
Related : How to make Soft Idli and Crispy Dosa
Related : How to make Chettinad Kuzhi Paniyaram
Notes:
- Cumin seeds give great flavor to the chutney so don't skip it.
- Add water little by little and grind the chutney till it's smooth. As it has dal, it takes time to become smooth.
- Adding dal increase the quantity of the chutney.
- Make sure that the mint leaves are wilted well to avoid the raw smell in the chutney.
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