Coriander mint chutney recipe – How to make coriander mint chutney for idli/dosas – chutney recipes – CHARUS Delicacies
Coriander mint chutney is a fast Indian chutney recipe made with mint leaves, coriander leaves, coconut and spices. It goes perfectly with idlis, dosas and medu vadas. Chutneys kind a quite critical component of South Indian cuisine. Mint leaves when additional to the chutney provides a awesome flavor to it and tamarind provides a tangy flavor to the chutney.
Mint coriander chutney stays new for up to 2-3 days when stored in an airtight container in the fridge.
Do try out this spicy and refreshing coriander mint coconut chutney for a adjust and take pleasure in!!
Prep Time : 15 mins
Cook Time : 5 minutes
South Indian delicacies
Elements
Oil – 1 tablespoon
Urad dal – 1 tablespoon
Chana dal – 1 tablespoon
Onion – 1 (chopped around)
Coriander leaves – a handful
Mint (pudina) leaves – a handful
Inexperienced chillies – 2 nos.
Ginger – 1 inch tiny piece
Roasted chana dal/split gram dal – 2 tablespoons
Grated coconut – 1/4 cup
Tamarind – a compact piece
Salt to style
FOR TEMPERING
Oil – 1 teaspoon
Mustard seeds/rai – 1/4 teaspoon
A pinch of asafetida or hing
Urad dal – 1/2 teaspoon
Purple chillies – 2 nos
Few curry leaves
HOW TO MAKE OR Get ready CORIANDER MINT CHUTNEY RECIPE
Cleanse the mint leaves and coriander leaves extensively with drinking water to clear away any impurities if any. Continue to keep it apart.
Warmth 1 tablespoon of oil in a pan or kadai on medium flame. Add urad dal and chana dal and roast till mild golden brown in color. Then incorporate approximately chopped 1 onion and stir fry on a small flame till the onions turn out to be translucent and light brown in colour.
Then include chopped coriander leaves, chopped mint leaves, roasted chana dal, grated coconut, modest piece tamarind, inexperienced chillies and ginger.
Saute for a minute on minimal flame until all the substances shrink evenly. As soon as done, change off the flame and permit it neat down entirely. When cooled down, transfer the combination to a grinder.
Increase small water and make a easy paste of the mixture. Increase water if required and adjust the consistency. Transfer the coriander mint chutney to a individual vessel and retain it apart.
For the seasoning, warmth 1 teaspoon of oil in a tiny tadka pan. Increase hing, mustard seeds and after it commences spluttering, insert urad dal and saute till golden brown in colour. Increase curry leaves and crimson chillies and saute for a minute.
Pour this seasoning to the chutney. Mix perfectly and serve the chutney as a side dish for idlis, dosas, uthapams or adai.
NOTES/Strategies
Use fresh new coconut for greater taste.
Change the eco-friendly chillies according to the spiciness required by you.
You can also increase curry leaves alongwith coriander leaves for an improved flavor.
Saute mint and coriander leaves a bit to stay away from the raw odor.
You can insert little lemon juice as an alternative of tamarind for creating this chutney.
