easy coriander chutney recipe | kothamalli chutney | mint coriander chutney

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 2 minutes
  • Total time: 7 minutes
  • Yield: 3 Servings
  • Category: chutney
  • Cuisine: south indian

Ingredients

  • 2 tsp oil
  • 1 tsp cumin / jeera
  • 2 clove garlic
  • 1 inch ginger
  • 3 tbsp mint / pudina (chopped)
  • 2 tbsp coriander (chopped)
  • 1 cup coconut (grated)
  • 2 tbsp putani / roasted split gram dal / dariya / hurikadale
  • small piece tamarind / imli
  • 3 green chilli
  • ½ tsp salt
  • ½ cup water

for tempering:

  • 2 tsp oil
  • 1 tsp mustard seeds
  • few curry leaves

Method

  1. firstly, in a small pan heat 2 tsp oil and saute 1 tsp cumin, 2 clove garlic and 1-inch ginger.
  2. now add 3 tbsp mint / pudina, 2 tbsp coriander and saute for a minute or till it shrinks slightly.
  3. cool the mixture completely, and transfer to a blender.
  4. add 1 cup coconut, 2 tbsp putani, small piece tamarind, 3 green chilli and ½ tsp salt.
  5. also, add ½ cup water and blend to smooth paste. add more water if required adjusting consistency.
  6. transfer the coriander mint chutney to a bowl. keep aside.
  7. now to prepare tempering, heat 2 tsp oil and splutter 1 tsp mustard seeds and few curry leaves.
  8. allow the tempering to splutter and pour over chutney.
  9. finally, serve coriander mint chutney with idli or dosa.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.