Mint Coriander Chutney Recipe | Pudina Kothamalli Chutney

Mint Coriander Chutney Recipe / Pudina Kothamalli Chutney with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is a super aromatic chutney that pairs very well with Idli, Tomato Dosa, Rava Upma, Kuzhi Paniyaram, etc. If you want to store the chutney for a week, skip coconut in the recipe and go ahead. Not only with breakfast items, but it can also be used as a spread in a sandwich or paneer pakora, it tastes good in all the way. If interested, check my Mint Chutney Recipe and Coriander Chutney Recipe too.

Check my other Chutney Recipes like
1. Fennel Seeds / Sombu Chutney
2. Urad Dal / Ulutham Paruppu Chutney
3. Chilli Onion / Spicy Vengaya Chutney
4. Ginger / Inji Chutney
5. Red Chilli Coconut Chutney
6. Tomato Mint Chutney

Dhaniya Pudina Chutney

Mint Coriander Chutney Recipe | Pudina Kothamalli Chutney

Priya Santhamohan

Mint Coriander Chutney Recipe / Pudina Kothamalli Chutney is a super aromatic chutney that pairs very well with Idli, Tomato Dosa, Rava Upma, Kuzhi Paniyaram, etc.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Course Breakfast, Chutney Recipes

Cuisine Indian

Servings 3 People

Calories 110 kcal

Equipment

• Stovetop

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• ¼ Cup Mint Leaves
• ¼ Cup Coriander Leaves
• 1 tbsp Urad Dal
• ½ Piece Onion
• 2 to 3 Flakes Garlic
• 1 Small Piece Tamarind
• 4 to 5 Green Chilli
• ½ Cup Coconut
• 1 Pinch Turmeric Powder
• Salt As Required
• Water As Required
• 1 tbsp Oil

To Temper

• 2 tsp Oil
• 1 tsp Mustard Seeds
• ½ tsp Urad Dal
• 1 Red Chilli
• 1 Sprig Curry Leaves

Instructions

 

• First, measure and keep all the ingredients ready. Chop the onion, garlic, coconut, and slit the green chili, else it splutters while sauteing. Then, clean the mint and coriander leaves well.
• Heat 1 tbsp of oil in a pan, then add the urad dal and fry till golden colour. Add the garlic, onion and saute till translucent.
• Add the green chilli, tamarind saute again.
• Now, add the coconut bits and give a quick stir.
• Now, add the mint and coriander leaves.
• Saute till both the mint and coriander leaves shrink slightly. Don't saute for more time, as the chutney loses the vibrant colour and aroma. Allow it to cool down completely.
• Once it cools down, transfer it to a mixer.
• Then, add the salt, turmeric powder and grind everything to a smooth or coarse paste.
• If needed add very little water for grinding.
• Heat 2 tsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal, red chilli, and curry leaves. Then, sprinkle hing generously.
• Transfer the chutney to a bowl. Pour the tempered ingredients over the chutney and mix well.

  Serve this Mint Coriander Chutney Recipe with Dosa.

Video

Notes

Tips for Pudina Kothamalli Chutney

1.  Use fresh mint and coriander leaves for a flavourful chutney.

2. Urad dal can be replaced with the same quantity of fried gram or chana dal.

3. Green chilli can be replaced with red chilli but fry and add it.

4. Adjust chilli as per spiciness preferred for this Mint Coriander Chutney Recipe.

5.  Regular onion can be replaced with 2 shallots / small onion.

6. Garlic can be omitted and a small piece of ginger can be used. But don't use both at the same time.

7. Don’t skip tamarind as it enhances the taste of the chutney.

8. If you skip coconut, this chutney stays good for 1 week under refrigeration.

9. Turmeric powder gives bright green color to the Pudina Kothamalli Chutney.

Keyword Mint Coriander Chutney, Pudina Kothamalli Chutney

Mint Coriander Chutney Recipe

Method for Mint Coriander Chutney Recipe

1. First, measure and keep all the ingredients ready. Chop the onion, garlic, coconut, and slit the green chili, else it splutters while sauteing. Then, clean the mint and coriander leaves well.

2. Heat 1 tbsp of oil in a pan, then add the urad dal and fry till golden colour. Add the garlic, onion and saute till translucent.

3. Add the green chilli, tamarind saute again.

4. Now, add the coconut bits and give a quick stir.

5. Now, add the mint and coriander leaves.

6. Saute till both the mint and coriander leaves shrink slightly. Don’t saute for more time, as the chutney loses the vibrant colour and aroma. Allow it to cool down completely.

7. Once it cools down, transfer it to a mixer.

8. Then, add the salt, turmeric powder and grind everything to a smooth or coarse paste.

9. If needed add very little water for grinding.

10. Heat 2 tsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal, red chilli, and curry leaves. Then, sprinkle hing generously.

11. Transfer the chutney to a bowl. Pour the tempered ingredients over the chutney and mix well.

Serve this Mint Coriander Chutney Recipe with Dosa.

Pudina Kothamalli Chutney Recipe