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Mint Coriander Chutney

March 4, 2020 by Senthil Sadasivam Recipe rating:
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I make fresh idli batter almost every weekend, and this Mint Coriander Chutney is one of our favorite side dishes to go with the idli dosas.

There are quite a few variations to making the green chutneys using mint, coriander (and sometimes tender curry leaves). I will share a very simple variation in today’s blog.

Mint Coriander Chutney
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Mint Coriander Chutney

A mouth watering and healthy chutney made with mint/ coriander leaves (and optional curry leaves), coconut and green chilies.

Course Side Dish
Cuisine Indian
Keyword Chutney, Coriander, Coriander Chutney, Mint, Mint Chutney
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

For sauteeing

  • 2 Onion chopped
  • 5 Green chilies (to taste) chopped
  • 2 Tomatoes chopped
  • 1 cup Mint leaves chopped
  • 1 cup Coriander leaves chopped
  • 1 cup Curry leaves (optional) tender leaves preferred
  • 1/2 cup Coconut grated
  • 1/4 inch Ginger chopped
  • 1 tbsp Tamarind juice
  • Salt to taste
  • 2 tbsp Sesame oil

For tadka

  • 1/2 tbsp Mustard seeds
  • 1/2 tbsp Urad dal
  • 2 Red chilies
  • 2 sprigs Curry leaves
  • 1 tsp Hing
  • 1 tbsp Sesame oil

Instructions

  1. Take a wide pan, pour sesame oil, when it is hot, fry the red chilies, followed by the urad dal till it is browned and gives out a nice aroma.

  2. Take a wide pan, pour sesame oil, when it is hot, add onion, salt (adding salt with onion accelerates the sauteing process), fry for few minutes, add chopped green chilies, fry for couple of mins, add chopped tomatoes, sauté well till it gets mashed well,

  3. Add chopped mint, coriander and curry leaves and saute for couple of mins.

  4. Add grated coconut and ginger pieces, sauté for couple of mins.

  5. Add tamarind juice, mix well, adjust salt level if needed and switch off the flame and let it cool for about 10 mins and then grind this in a mixie to a slightly coarse consistency.

  6. Finish it off with tadka (mustard, red chilies, urad dal, curry leaves, hing).

Recipe Notes

  • Tender curry leaves can also be added along with the mint and coriander leaves.
  • You can also do lazy tadka for this chutney (technique learned from my wife): just do the tadka in the beginning followed by the sautéing and grind it with the chutney. No need to repeat the tadka at the end. Lazy tadka saves time when you are in a hurry. It not only saves time, as the tadka ingredients are ground (including mustard), it gives a nice taste to the chutney. I add lots of curry leaves whenever I do lazy tadka and because we grind the tadka, all curry leaves are eaten rather than being thrown away (added health benefit).

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