There are so many variations to chutney and they can all be paired with any tiffin item. This coriander mint chutney’s fresh flavor and color will not only make your plate look appetizing but will also keep your taste buds wanting more.
Add channa dhal, urad dhal and mustard seeds to hot oil 
Add onions and saute 
Add green chilies, mint, cilantro and curry leaves 
Add tamarind and grated coconut and then grind into smooth paste 
Add oil, mustard seeds, red chilies and asafoetida to a pan 
Add ground paste and mix 
Cilantro Mint Chutney
There are so many variations to chutney and they can all be paired with any tiffin item. This chutney's fresh flavor and color will not only make your plate look appetizing but will also keep your taste buds wanting more.
Servings: 6
Ingredients
- ½ cup cilantro (chopped)
- ½ cup mint (chopped)
- 6 sprigs curry leaves
- ¼ cup grated coconut
- 1 small onion (chopped)
- 6 green chilies (adjust to taste)
- 1 inch tamarind
- 2 tbsp channa dhal
- 1 tbsp urad dhal
- 1 tsp mustard seeds
- 2 tbsp oil
- water for blending
- salt to taste
For tempering:
- 1 tbsp oil
- 1 red chili
- ⅛ tsp asafoetida
Instructions
- Heat 2 tbsp oil in a pan. Once hot, add urad dhal, channa dhal and mustard seeds.
- Fry until the urad dhal and channa dhal start to turn golden brown.
- Once mustard seeds crackle, add chopped onion. Sauté until the raw smell fades.
- Next, add green chilies, chopped cilantro, mint and curry leaves. Sauté for 1 minute.
- Then, add tamarind and grated coconut. Add salt to taste.
- Blend the sautéed ingredients in a blender. Blend until a smooth paste forms by adding water, as needed.
- In the same pan used to sauté the ingredients, add 1 tbsp of oil.
- Once hot, add mustard seeds, red chilies and asafoetida.
- Once musatrd seeds start to crackle, add the smooth paste and remove from flame. Mix well.
- Serve with idli, dosa, adai or any tiffin item of your choice.
