Many of us love the hotel style coconut mint chutney especially seen in several small eateries in Karnataka, in and around Bangalore . They just add ladles of this yummy chutney which is pretty thin and watery but full of flavors . Costomers unfailingly ask for an extra cup or two of the chutney . In some small joints there are tables which have these small steel buckets filled with chutney and sambar for customers to help themselves .

The recipe which is pretty close to the same .

Ingredients:

1/2 cup grated coconut
4 tbsp fried gram , powder separately and keep aside to be added to prepared chutney later.
3-4 green chillies.
Salt as needed.
1 small piece of tamrind.
Adding cloves of garlic is optional, you may add if you like
Some curry leaves
Few mint leaves
Pinch of asafoetida powder
Some coriander leaves

For tempering

1 tsp oil
1/2 tsp mustard seeds
1/2 tsp udad dal;
1-2 red chilies

Method:

Grind to a little coarse paste all ingredients mentioned above except the fried gram which has to be added as a powder separately . Make sure not to powder it too fine .

Keep some mint and coriander leaves aside , after the chutney is ground well, add the coriander and mint leaves that we kept aside and pulse the mixie just once or twice so that the leaves are not ground smooth but will have green specks in the chutney .

you would have seen this kind of chutney in many Bangalore hotels .
Temper with ingredients mentioned. add salt, dilute chutney for serving with idlis, so that the spongy idlis will absorb the chutney.

This kind of plain green watery chutney will be absorbed by spongy idlis.