Curry leaves mint coriander chutney recipe

A chutney without tomato, and with all three most loved green curry leaves, mint and coriander that we all have in stock.

Very flexible recipe, you can keep curry leaves as fixed ingredient and use either coriander or mint alone too. Can make without coconut.

I always love the chutneys they serve in Murugan idli kadai. Have tried a lot of times to crack the recipe for one of their chutneys but never get the same taste and texture.

Even their coriander or curry leaves/ mint chutney is so delicious and balanced in taste, that we can eat their chutneys as such.

No taste will be too much dominating. I haven't attempted to make their green chutneys, so thought of giving it a try.

I have tried this chutney with small variations, but my result is not always the same.

But every time, it turns tasty, that's enough right😉. This has been lying in my drafts since September.

I was about to post last Friday, but lost my draft and posted my kashayam recipe. So posting it now.

Related posts

• Mint chutney with onion tomato
• Tomato coconut chutney recipe
• Chilli onion chutney

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5 from 2 votes

Curry leaves mint coriander chutney recipe

A chutney with all three most loved green curry leaves, mint and coriander that we all have in stock. You can keep curry leaves as fixed ingredient and use either coriander or mint alone too. Can make without coconut.

Course Side Dish

Cuisine Indian, South Indian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 people

1x2x3x

Cup measurements

Ingredients

• ⅓ cup Curry leaves
• ⅓ cup Mint leaves
• ⅓ cup Coriander leaves
• 8 Red chilli
• 2 teaspoon Chana dal
• 1 teaspoon Urad dal - 1 tsp
• ½ teaspoon Tamarind
• 1 teaspoon Jaggery
• ⅛ teaspoon Asafoetida
• ½ teaspoon Mustard Large variety
• 2 tablespoon Coconut optional
• 2 teaspoon Oil

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Instructions

• Clean the leaves, wash it well by soaking for 10 mins.
• In a kadai, dry roast mustard till it cracks. Set aside.
• Add oil to the kadai, roast in medium flame, urad dal, chana dal and red chillies with asafoetida until dal turns golden. Remove in a plate to cool down.
• Take out the leaves and squeeze excess water, add to the kadai and sautee until it gets shrunken in volume.
• In a mixer, first grind roasted chilli, dal + asafoetida along with tamarind, salt, jaggery and coconut (if adding). Just to a coarse powder.
• Add sauteed leaves, mustard and little water. Grind coarsely.

Notes

• You can use just curry leaves and mint combo or curry leaves and coriander combo.
• Jaggery is added to balance the taste, it wont be sweet, so no worries. 

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Stepwise photos

1. Clean the leaves firstly, wash it well by soaking for 10 mins. In a kadai, dry roast mustard till it cracks. Set aside.

2. After that, add oil to the kadai, roast in medium flame, urad dal, chana dal and red chillies with asafoetida until dal turns golden. Remove in a plate to cool down.

3. Then, take out the leaves from water and squeeze excess water, add to the kadai and sautee until it gets shrunken in volume.

4. In a mixer, first grind roasted chilli, dal + asafoetida along with tamarind, salt, jaggery and coconut (if adding). Just to a coarse powder.

5. Add sauteed leaves, mustard and little water. Grind coarsely.

Serve with soft idli or dosa. I had with uthappam made in kadai.