Coriander and Mint Chutney

Posted by EsyRecipes Saturday, November 21, 2009

Description :You can substitute them by adding a few more green chillies depending how spicy you want this chutney to be. Also, you can add a few roasted groundnuts to the Chutney, makes it more flavorful, but here i havenot.Store this Chutney in an airtight small glass jar in the refrigerator for upto a week.
  • Fresh Cilantro/Kothmir/Hara Dhaniya – 1 cup, packed tightly, washed and dried on paper towels, roughly chopped along with the tender stems
  • Fresh Mint Leaves/Pudina – 1 cup, packed tightly, washed and dried on paper towels, roughly chopped, only leaves
  • Garlic pods – 4, large, roughly chopped 
  • Thai Red Chillies – 3, washed and chopped
  • Green Chillies – 4, washed and chopped
  • Curry leaves – 6-8, washed
  • Tamarind ball – without seeds, about the size of a golf ball (or) Tamarind Concentrate – 3 tbsp
  • Sesame seeds – 1 tbsp
  • Dry Desiccated Coconut – 1/2 cup
  • Salt – 1 1/3 tsp or according to taste
  • Canola/Sunflower Oil – 1/2 tsp
How to make :
  • In a non stick pan at medium high heat, pour oil and as it warms up, add the shredded coconut and the sesame seeds, and roast them both together till light brown and aromatic. Let it cool. Keep aside.
  • Put the tamarind ball in a cup of warm water and let it dossolve completely. Once the tamarind pulp is all soft, sieve the pulp and keep it aside.
  •  In a blender container put the coriander leaves, mint leaves, garlic pods, red and green chillies, curry leaves, tamarind pulp, sesame seeds, shredded coconut and salt. Blend it till nice and smooth. You can add about half cup of water to aid in the blending if needed.
  • Serve chilled along with Khichdi, Idli, Dosa, Pakodas, Bhajiyas, Samosas, Croquettes, Kababs, Baghara Chawal, Aloo Paratha.. Or anything you like.


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