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.
I served this chutney with Ragi Dosa, and it was delicious. These are some of the dishes with which you can pair this chutney:
There is one more way of making Mint Coriander Chutney. Check out its recipe here.
Check out other recipes from my kitchen here.
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