Recipe for Mint Coriander Chutney-Recipe 1

Breakfast recipes from south India-such as Idly, dosa, and vada, are served with Chutney and Sambar to enhance the dish’s taste. Recently, I shared the recipe for Coconut Chutney and Onion-Capsicum-Tomato Chutney, which pair well with many south Indian breakfasts. Today, the recipe I am sharing is Mint Coriander Chutney.

Let us start with the recipe:

Ingredients needed for Mint Coriander Chutney:

Fresh Mint Leaves ( separated from the stem): 2 handfuls
Fresh Coriander leaves: 1 handful
Oil: 1 tablespoon
Urad Dal ( Black gram without skin): 1 teaspoon
Green chillies: Roughly chopped, 2-3
Onion: 1/2, roughly chopped
Tomato: 1/2, roughly chopped
Tamarind Pulp: About one tablespoon. Add more if you like it tangier
Grated Coconut: 3-4 tablespoons
Salt: To taste

Ingredients needed for the tempering:

Oil: 1 tablespoon
Fresh curry leaves: 5-6
Urad Dal ( Black gram without skin): 1/2 teaspoon
Chana Dal ( split chickpeas): 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Asafoetida: 1/4 teaspoon

Method for making Mint Coriander Chutney:

Heat oil in a pan. Add Urad Dal and green chillies and fry them on medium heat.
When the urad dal browns a little, add chopped onions and tomatoes. Fry for about 30 seconds on medium heat.
Now add mint and coriander leaves. On high heat, saute for about 30 seconds.
Turn off the heat. Add tamarind pulp.
Let the mixture cool a bit. Then add salt and grind it along with grated coconut.
Transfer the chutney to a serving bowl.
For the tempering, heat oil. Add all the tempering ingredients and saute them for about 15-20 seconds.
Add to the chutney and serve.