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Friday, December 18, 2015

Mint coriander chutney recipe

A spicy and flavourful chutney for idli dosa, made with onion, tomato, garlic, mint, coriander, red chillies and coconut as main ingredients - Kothamalli pudina chutney. I always look for different chutney recipes, be is a small variation, I would like to try it out. As idli is out major breakfast, I want to make something different from the usual chutneys I make. Aj is quite simple - He always wants sambar or onion tomato chutney if its idli and he can adjust with red chutney if it's dosa.
So when I asked my MIL who is here, for a chutney recipe, she told this. I made it for today breakfast and the recipe was bang on. Perfect tasting chutney with a well balanced flavour.


mint-coriander-chutney-recipe

Mint coriander chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time 10 Mins    |  Cook time: 10 mins     Serves: 4

Ingredients

Onion - 1, large

Tomato - 1

Garlic - 4 flakes

Mint and coriander leaves - 1/4 cup

Channa dal - 1 tbsp

Red chilli - 8

Asafoetida - 1/8 tsp

Coconut, grated - 2 tbsp

Jaggery - 1/4 tsp

Oil - 2 tsp

Salt - As needed


To temper

Oil - 2 tsp

Mustard -1/2 tsp

Urad dal - 2 tsp




Method

  1. In a kadai, add 2 tsp of oil and roast red chilli, channa dal until channa dal turns golden. Add asafoetida lastly and roast. Transfer to a plate. (I temper in this same kadai and pour it in a bowl). Add garlic and cubed onion first then cubed tomato.
  2. 1-roast
  3. Fry until soft and add washed mint and coriander leaves. Fry just until the leaves shrink. Transfer to a plate and cool down.
  4. 2-saute
  5. In a mixer, powder salt, jaggery, roasted red chilli, asafoetida and channa dal.
  6. 3-powder
  7. Then add the sauteed onion, tomato, garlic and mint coriander leaves. Grind coarsely.
  8. 4-grind
  9. Temper with mustard, urad dal and mix to the ground chutney.
  10. 5-temper

Notes

  • I do tempering in step one to save time, you can also follow the same. 
  •  You can add small onion (shallots) in place of large onion.  
  •  You can add a pinch of tamarind if you feel your tomato is not tangy. 
  •  Adjust water and salt to balance the spice.

Serve with hot idli or dosai, a spicy and flavourful chutney that your family would love!

Mint-coriander-chutney

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14 comments:

  1. beautiful tempting clicks Raks.. Yummy combo

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  2. Wow, looking soooo tasty and tangy,,

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  3. Wow, looking soooo tasty and tangy,,

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  4. You haven't mentioned when to add coconut.. I hope it wud taste lovely w/o coconut too... Coz I make it tat way...

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  5. Raji ..my family loves this chutney. I call it Apollo chutney...as it is very tangy and has an excellent flavour.. Making your taste buds fly like a rocket. I add ginger & curry leaves a little also

    ReplyDelete
  6. 8 red chillies would it be so spicy. Can we reduce the numbers?

    ReplyDelete
    Replies
    1. If you follow the recipe, it wont be spicy as the tamarind, tomato and salt will balance the spiciness.

      Delete
    2. is it jaggery or tamarind ?

      Delete
  7. Wow!!! Finger licking chutney!! The bowl is so attractive!! Bookmarked...

    ReplyDelete
  8. r Raji
    Thanks for sharing this recepie. Tried it . It's awesome. Best wishes . Lakshmi

    ReplyDelete
  9. I am sorry it is Dear Raji ..

    ReplyDelete
  10. I have tried it, came out well. Thank u. :-)

    ReplyDelete

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