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Mint and Coriander Chutney
Category : Mint, Karnataka, Chutneys, sauces, jam and pickles, Coconut
Servings : 6
Time Taken : 15-30 mins
Rating :
Method
- Wash the greens, chilli.
- Heat oil in the tawa.
- First add channa dal, when it turns light brown, add urad dal.
- When urad dal turns brown, add the mint leaves, coriander leaves, green chillies, saute for sometime, then add the tamarind, asofoetida.
- When cool, grind in a mixer with the rest of the ingredients with little water.
- The chutney should be a little thick.
- This chutney goes with rice, dosa.
Ingredients:
1 bunch - mint leaves
1/2 bunch - coriander leaves
3 - green chillies
2 tsp - channa dal
1 tsp - split urad dal
1/2 cup - grated coconut
1/4 lemon size - tamarind
a small piece - jaggery
1 pinch - asofoetida
salt to taste
1/2 tsp - oil
1 bunch - mint leaves
1/2 bunch - coriander leaves
3 - green chillies
2 tsp - channa dal
1 tsp - split urad dal
1/2 cup - grated coconut
1/4 lemon size - tamarind
a small piece - jaggery
1 pinch - asofoetida
salt to taste
1/2 tsp - oil
RECIPES BY REENA SELVAKUMAR
