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. 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 recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 10 Mins | Cook time: 10 mins | Serves: 4
Prep Time: 10 Mins | Cook time: 10 mins | Serves: 4
Ingredients
Onion – 1, large
Tomato – 1
Garlic – 4 flakes
Mint and coriander leaves – 1/4 cup
Channa dal – 1 tbsp
Red chilli – 8
Asafoetida – 1/8 tsp
Coconut, grated – 2 tbsp
Jaggery – 1/4 tsp
Oil – 2 tsp
Salt – As needed
Tomato – 1
Garlic – 4 flakes
Mint and coriander leaves – 1/4 cup
Channa dal – 1 tbsp
Red chilli – 8
Asafoetida – 1/8 tsp
Coconut, grated – 2 tbsp
Jaggery – 1/4 tsp
Oil – 2 tsp
Salt – As needed
To temper
Oil – 2 tsp
Mustard -1/2 tsp
Urad dal – 2 tsp
Mustard -1/2 tsp
Urad dal – 2 tsp
Method
- In a kadai, add 2 tsp of oil and roast red chilli, channa dal until channa dal turns golden. Add asafoetida lastly and roast. Transfer to a plate. (I temper in this same kadai and pour it in a bowl). Add garlic and cubed onion first then cubed tomato.
- Fry until soft and add washed mint and coriander leaves. 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.
Serve with hot idli or dosai, a spicy and flavourful chutney that your family would love!
Veena Theagarajan
December 18, 2015 at 5:03 ambeautiful tempting clicks Raks.. Yummy combo
asha patel
December 18, 2015 at 5:37 amWow, looking soooo tasty and tangy,,
asha patel
December 18, 2015 at 5:37 amWow, looking soooo tasty and tangy,,
swetha
December 18, 2015 at 12:22 pmYou haven't mentioned when to add coconut.. I hope it wud taste lovely w/o coconut too… Coz I make it tat way…
Jayashree GOPI SWAMINATHAN
December 18, 2015 at 2:39 pmRaji ..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
Jaya Kumar
December 18, 2015 at 4:16 pmTemper some jeera also.
Jaya Kumar
December 18, 2015 at 4:17 pmTemper some jeera also.
Nandhini
December 22, 2015 at 2:58 am8 red chillies would it be so spicy. Can we reduce the numbers?
Raks anand
December 22, 2015 at 3:08 amIf you follow the recipe, it wont be spicy as the tamarind, tomato and salt will balance the spiciness.
lakshmi
December 23, 2015 at 1:20 amr Raji
Thanks for sharing this recepie. Tried it . It's awesome. Best wishes . Lakshmi
uma
December 23, 2015 at 1:20 amWow!!! Finger licking chutney!! The bowl is so attractive!! Bookmarked…
lakshmi
December 30, 2015 at 1:55 amI am sorry it is Dear Raji ..
Unknown
December 30, 2015 at 1:58 amis it jaggery or tamarind ?
Gayathri Ramesh
September 22, 2016 at 2:46 pmI have tried it, came out well. Thank u. 🙂
Ria Samuel
February 21, 2017 at 4:59 amJust 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!
Raks anand
February 21, 2017 at 5:14 amOh Thank you 🙂
Ms Zyed
February 27, 2017 at 2:55 pmHi Raks I tried your mint n coriander chutney. Wonderful taste! But the colour was brown instead of orange as in your illustration. Why?
Raks anand
February 27, 2017 at 3:48 pmReasons could be tomatoes colour were dull, red chillies roasted until deep brown instead of red.
Raks anand
February 27, 2017 at 3:48 pmOne more main point, do not grind smoothly. Grind coarsely and see the result.
Gomathi
April 20, 2017 at 1:40 amTried 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!
Renu Moholkar
December 12, 2017 at 1:32 amCan't see coconut used
Raks Kitchen
December 12, 2017 at 1:40 amSorry, missed, It's added in 3rd step. Will update. Thank you.