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    Home » Recipes » Chutney Recipes

    Mint coriander chutney for dosa, idli South Indian

    Updated on April 30, 2022 by Raks Anand 22 Comments / Jump to Recipe

    Mint coriander chutney for dosa, idli. 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.

    mint coriander chutney for dosa
    Mint coriander chutney for dosa, idli
    Jump to:
    • Instructions
    • Recipe card

    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 for dosa

    Instructions

    1. In a kadai, add 2 teaspoon of oil firstly and roast red chilli, chana dal until dal turns golden.
    2. After that, add asafoetida lastly and roast.
    3. Then transfer to a plate. (I temper in this same kadai and pour it in a serving bowl).
    4. After that, add garlic and cubed onion first then cubed tomato.
    roast, saute

    5. Furthermore, fry until soft and add washed mint, coriander leaves. Fry just until the leaves shrink. Then transfer to a plate and cool down.

    saute

    6. In a mixer, powder salt, jaggery, roasted red chilli, asafoetida, coconut and chana dal.

    powder

    6. Then add the sauteed onion, tomato, garlic and mint coriander leaves. Grind coarsely.

    grind

    7. Temper with mustard, urad dal and mix to the ground chutney.

    temper

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

    mint coriander chutney

    Recipe card

    mint coriander chutney for dosa
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    Mint coriander chutney for dosa

    Mint coriander chutney for dosa, idli. spicy and flavourful chutney for idli dosa, made with onion, tomato, garlic, mint, coriander, red chillies and coconut as main ingredients - Kothamalli pudina chutney.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 15 minutes minutes
    Cook Time 10 minutes minutes
    Servings 4 people
    Cup measurements

    Ingredients

    • 1 Onion large
    • 1 Tomato
    • 4 Garlic flakes
    • ¼ cup Mint and coriander leaves together
    • 1 tablespoon Chana dal
    • 8 Red chilli
    • ⅛ teaspoon Asafoetida
    • 2 tablespoon Coconut grated
    • ¼ teaspoon Jaggery
    • 2 teaspoon Oil
    • Salt

    To temper

    • 2 teaspoon Oil
    • ½ teaspoon Mustard
    • 2 teaspoon Urad dal
    Prevent your screen from going dark

    Instructions

    • In a kadai, add 2 teaspoon of oil and roast red chilli, chana dal until dal turns golden.
    • Add asafoetida lastly and roast. Transfer to a plate. (I temper in this same kadai and pour it in a bowl).
    • After that add garlic, followed by cubed onion then cubed tomato.
    • Fry until soft and add washed mint and coriander leaves.
    • Furthermore fry just until the leaves shrink. Transfer to a plate and cool down.
    • In a mixer, powder salt, jaggery, roasted red chilli, asafoetida, coconut and channa dal.
    • Then add the sauteed onion, tomato, garlic and mint coriander leaves. Grind coarsely.
    • Temper with mustard, urad dal and mix to the ground chutney.

    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.
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    Reader Interactions

    Comments

    1. Veena Theagarajan

      December 18, 2015 at 5:03 am

      beautiful tempting clicks Raks.. Yummy combo

      Reply
    2. asha patel

      December 18, 2015 at 5:37 am

      Wow, looking soooo tasty and tangy,,

      Reply
    3. asha patel

      December 18, 2015 at 5:37 am

      Wow, looking soooo tasty and tangy,,

      Reply
    4. swetha

      December 18, 2015 at 12:22 pm

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

      Reply
    5. Jayashree GOPI SWAMINATHAN

      December 18, 2015 at 2:39 pm

      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

      Reply
    6. Jaya Kumar

      December 18, 2015 at 4:16 pm

      Temper some jeera also.

      Reply
    7. Jaya Kumar

      December 18, 2015 at 4:17 pm

      Temper some jeera also.

      Reply
    8. Nandhini

      December 22, 2015 at 2:58 am

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

      Reply
    9. Raks anand

      December 22, 2015 at 3:08 am

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

      Reply
    10. lakshmi

      December 23, 2015 at 1:20 am

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

      Reply
    11. uma

      December 23, 2015 at 1:20 am

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

      Reply
    12. lakshmi

      December 30, 2015 at 1:55 am

      I am sorry it is Dear Raji ..

      Reply
    13. Unknown

      December 30, 2015 at 1:58 am

      is it jaggery or tamarind ?

      Reply
    14. Gayathri Ramesh

      September 22, 2016 at 2:46 pm

      I have tried it, came out well. Thank u. 🙂

      Reply
    15. Ria Samuel

      February 21, 2017 at 4:59 am

      Just tried it out now!! It has come out great. I avoided the garlic - or better say I forgot to add garlic 😛 yet it was come out yummy. The jaggery just kicks in an extra zing!

      Reply
    16. Raks anand

      February 21, 2017 at 5:14 am

      Oh Thank you 🙂

      Reply
    17. Ms Zyed

      February 27, 2017 at 2:55 pm

      Hi Raks I tried your mint n coriander chutney. Wonderful taste! But the colour was brown instead of orange as in your illustration. Why?

      Reply
    18. Raks anand

      February 27, 2017 at 3:48 pm

      Reasons could be tomatoes colour were dull, red chillies roasted until deep brown instead of red.

      Reply
    19. Raks anand

      February 27, 2017 at 3:48 pm

      One more main point, do not grind smoothly. Grind coarsely and see the result.

      Reply
    20. Gomathi

      April 20, 2017 at 1:40 am

      Tried out this chutney for idlies..We did not have the count on number of idlies and amount of the chutney we consumed! I have tasted this chutney only in some restaurants like Murugan idly kadai. This is the first time I am trying at home and is best combination for idlies, rava upma and dosai!

      Reply
    21. Renu Moholkar

      December 12, 2017 at 1:32 am

      Can't see coconut used

      Reply
    22. Raks Kitchen

      December 12, 2017 at 1:40 am

      Sorry, missed, It's added in 3rd step. Will update. Thank you.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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