Mint & Coriander leaves Chutney with Coconut

This chutney perfectly complements any Indian meal. Try serving it with Kanchipuram Idli, Soybean Dosa, Instant Oatmeal Dosa, Rice & Lentils Dosa or Cracked Wheat Paniyaram. You may also serve this as a side dish with plain boiled rice or try a layer of it in a sandwich instead of butter. This can be refrigerated for 2-3 days.


Serves 4 to 6

1 cup/20g fresh mint leaves
½ cup/25g finely chopped fresh coriander leaves
½ cup/65g roasted gram dal
¾ cup/75g grated fresh coconut
¼ teaspoon de-seeded tamarind chunk
2-3 fresh green chilli peppers, stemmed
1 tablespoon peeled and finely grated ginger
Salt to taste
1 tablespoon vegetable oil
½ teaspoon black mustard seeds
¾ teaspoon urad dal
½ teaspoon asafoetida

1. Using an electric blender, make a smooth, medium-thick paste of the mint and coriander leaves, roasted gram dal, coconut, tamarind, green chillies, ginger and salt, adding water as needed. Transfer to a serving dish.

2. Heat the oil in a pan. When the oil is hot, add the mustard seeds. When the seeds begin to pop, add the urad dal and stir gently until they darken in colour. Remove from the heat, stir in the asafoetida and pour over the chutney.

3. Mix and serve.


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2 thoughts on “Mint & Coriander leaves Chutney with Coconut

  1. Onion Uttapam | Gastronomy June 28, 2014 at 11:12 AM

    […] grated carrots, finely chopped bell pepper and cabbage are all great on this dosa. Serve this with Mint & Coriander leaves Chutney with Coconut and […]

  2. Lentils & Semolina Idli | Gastronomy August 30, 2014 at 11:12 AM

    […] Soft and fluffy, these savoury steamed cakes are nutritious, scrumptious and filling. Serve them hot with Mint & Coriander leaves Chutney with Coconut. […]

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