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Home » CHUTNEY » Mint coriander chutney recipe for dosa, idli South Indian

Mint coriander chutney recipe for dosa, idli South Indian

December 18, 2015 by Raks Anand 22 Comments /

Mint coriander chutney recipe
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

Mint coriander chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
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


To temper

Oil – 2 tsp


Mustard -1/2 tsp


Urad dal – 2 tsp


Method

  1. 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.
  2. How to make mint coriander chutney 1

  3. Fry until soft and add washed mint and coriander leaves. Fry just until the leaves shrink. Transfer to a plate and cool down.
  4. Preparation of mint coriander chutney

  5. In a mixer, powder salt, jaggery, roasted red chilli, asafoetida, coconut and channa dal.
  6. 3-powder

  7. Then add the sauteed onion, tomato, garlic and mint coriander leaves. Grind coarsely.
  8. 4-grind

  9. Temper with mustard, urad dal and mix to the ground chutney.
  10. 5-temper

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!

Mint-coriander-chutney

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Filed Under: CHUTNEY, SIDE DISH FOR IDLI / DOSA

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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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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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