Pudina/Mint ~ Coriander/Dhania – are very tasty & refreshing herbs, does wonders to the body & mind when eaten.
In South India it is a most liked chutney and can be eaten with various dishes like: Idli, Dosa, Lemon Rice etc.
You have to try this flavourful recipe because of its simple ingredients & method.
I highly recommend you prepare this chutney for Rava Idlies, a must try.
• 2 Tsp – Oil
• 1 Cup – Pudina/Mint leaves
• 1 Cup – Coriander/Dhania leaves
• 3 – Cloves of Garlic (garlic is optional, you can omit it)
• 2 – Green Chillies chopped
• 2 – Medium Onions chopped
• 1 inch-Tamarind (soaked in water for 10 minutes)
• Salt to taste
• 1 Tsp – Jaggery (brown sugar)
• ½ Cup – Coconut freshly grated
• ¼ Cup – Water (to grind to a paste)
• 1Tsp – Oil
• ½ Tsp – Mustard, Jeera
• 5 -6 – Curry Leaves
• Heat a Kadai add oil, add garlic, green chillies & sauté.
• Add onions, salt & sauté till the onions turn translucent.
• Then add tamarind, sauté & add jaggery.
• Add pudina/mint leaves, add coriander/dhania leaves & sauté (until the greens start to wilt) turn off heat.
• Add the coconut & sauté just with the heat of the kadai.
• Add salt & transfer the veggies into a mixy jar & let it cool completely.
• Once the mixture is cool completely add water and grind it to a paste (plz ensure the veggies are completely cooled & grind just for a few minutes else you may not get the bright green colour).
To season the chutney:
• Heat a small pan & add oil.
• Add mustard, jeera & let it crackle.
• Add curry leaves, sauté.
• Add the seasoning to the chutney & mix well.
• Read to serve.