Signing off my chutney series with this simple Mint coriander chutney using fresh mint leaves grown in our apartment complex. I miss my mom’s mint chutney as she pairs them with her super fluffy & Cotton-like idlis for dinner. The recipe I’ve shared here is similar to my mom’s but it’s also quick and easy to prep. Do try out the recipe and tag us on instagram. We hope you enjoyed this series and we are looking forward to bringing you more content.
- Mint leaves (pudina) – 1 cup
- Coriander leaves (kothamalli) – ½ cup
- Green chillies – 2 large (adjust according to your preference)
- Ginger – 2 tablespoons, chopped
- Tamarind juice – ¼ cup
- Roasted peanuts – 2 tablespoons
- Coconut – 3 tablespoons, grated or pieces (can use fresh or desiccated too)
- Cumin seeds – 1 teaspoon
- A pinch of asafoetida (ing)
- Salt to taste.
To temper (optional)
- Oil – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Urad dal -1 teaspoon
- Dried red chillies – 2
- Roast the peanuts and cumin seeds before adding them to a blender. In a mixie jar add in all the ingredients mentioned under the first table and pulse without adding water. Once they break down, add in ¼ cup to ½ cup water depending on how thick you want the chutney to be. Grind until well combined and smooth. Check for seasoning and transfer the chutney to a container. Have it as is or add the tempered ingredients.
- To temper : heat 1 tablespoon oil in a pan and add mustard seeds and urad dal. Once they start to crackle, saute the dried red chillies until they fluff up and turn off the stove. Pour this over the chutney and mix well before serving with idlis or dosa. Can be had with steamed rice as well.