Coriander Mint Chutney

Chutney is like a dip which is used in South Indian cuisine as sides for idli, dosa, pongal,etc. There are so many variations in making chutney and this is one of those. 

This chutney is with the freshness of coriander and mint leaves and it tastes heavenly with hot idlies. Do give it a try and enjoyyyy...

If you are looking for some more chutney recipes, please click here: 

Tomato coriander chutney

Ingredients:

1. Urad dal - 1 tsp

2. Ginger - 1 inch

3. Green chillies - 2

4. Coriander leaves(chopped) - 1 cup 

5. Mint leaves(chopped) - 1/4 cup

6. Coconut(dessicated) - 1 cup 

7. Roasted gram dal - 4 tbsp

8. Salt - as needed

9. Oil - 1 tbsp

10. Tamarind - 1/2 inch

For tempering:

1. Oil - 1 tbsp

2. Mustard seeds - 1/4 tsp

3. Urad dal - 1/4 tsp

4. Chana dal - 1/8 tsp

5. Curry leaves - as needed

Method of preparation:

1.Take oil and add urad dal. Saute for one min and add ginger, green chillies, tamarind to it.

2. Saute for about two mins and switch off the heat.

3. Add chopped coriander and mint leaves and saute for a minute(the heat from the pan is enough to saute the leaves)

4. In mixer add coconut, roasted gram dal. Give it a pulse so that it mix well.

5. Add little water in the mixer, add sautéed items and salt. 

6. Grind it until required texture (I prefer not so smooth) and transfer to the serving bowl.

7. In tempering pan add oil, mustard seeds, urad dal, chanadal, curry leaves. Let it splutter and add this on the top of the chutney.

8. Mix the chutney just before serving. This helps to maintain the crispiness of the tempered ingredients.