Mint coriander chutney, How to make pudina kothimeera chutney?Mint and coriander chutney can be prepared with mint leaves, coriander leaves, tamarind.Adding tamarind makes this chutney more tangy. If you don't want to be sore skip tamarind, instead of add tomatoes..Here I have included both of them. Mint coriander chutney can be eaten not only in all breakfast items but also in rice. Consider making more than just Palli Chutney and Putnala Chutney in tiffins. You can store this chutney in the refrigerator for up to 4 days.
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| Pudina kothimeera chutney |
Mint leaves are known to promote digestion, reduce inflammation and soothe the stomach. In addition to making chutney delicious, coriander also boosts immunity and digestion! As both mint and coriander leaves are known to be digestive aids, it is not surprising that this chutney is served with most fried foods.
My other chutney recipe links are below.Please have a look.
Roasted dal or( Putnala pappu) and Coconut chutney
coriander lemon chutney/ Kothimeera nimmakaya kaaram
Gongura pachadi/Red sorrel leaves chutney
Ingredients for Mint and Coriander chutney:
Mint leaves - 1 bunch
Coriander - a bunch
Green chilies - 4
Tomato-1
Tamarind - Lemon size
Herbs-4
Red chili - 1
Mustard - 1/2 teaspoon
Cumin - 1/2 teaspoon
Asafoetida - 1 pinch
Salt - enough to taste
Oil - three teaspoons
Curry leaves
Preparation:
First remove the coriander roots and rinse clean and set aside.
Wash the mint leaves.
Wash and slice the tomato.
Chop the green chillies.
Heat oil in a pan and add mustard seeds, cumin seeds, chopped red chili, hing and curry leaves, fry and set aside. Tempering is ready.
Now in the same pan add two more spoons of oil and fry the tomatoes, along with the mint leaves and cilantro leaves. Add tamarind and fry for few minutes.
After cooling, grind in mixer.
Place the ground paste in a bowl and add the tempering to it.
That's it. Very tasty coriander, mint chutney ready.
Besides Idli, vada, and dosa, this chutney is also good with rice.
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