Kothamalli Pudina Chutney | Coriander Mint Chutney
Learn how to make simple and easy Kothamalli Pudina Chutney recipe with step by step pictures. Hotel style Coriander Mint Chutney recipe, best with any South Indian breakfast!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
To Make Chutney
- ¾ cup Fresh Coconut Grated
- 2 tablespoon Roasted Gram Dal
- ¼ cup Coriander Leaves tightly packed
- ¼ cup Mint Leaves tightly packed
- 2-3 Green Chillies adjust per spice preference
- ¼ teaspoon Tamarind Paste
- Salt as required
- Water as required
For Tempering
- ½ teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ½ teaspoon Urad Dal
- A Few Fresh Curry Leaves
Instructions
- In a mixer jar, add all the ingredients under Chutney except water. Blend until coarse. Add some water and blend until the chutney is smooth. Remove onto a bowl.
- In a small pan, heat oil. Add mustard and cumin seeds. As they begin to splutter, add urad dal. Once it is golden brown, add washed curry leaves. Remove from heat. Add this tempering to the ground chutney. Mix well.
- Serve as a side with any South Indian breakfast. Works well as a dip or spread on bread too!
Notes
- There are many variations to this recipe – increase or decrease the quantities of coconut, coriander or mint as desired – Chutney would be delicious anyway.
- Additionally a clove of garlic can be added.
- Adjust the number of green chilies as per spice preference.
- To get grated coconut, chop up fresh coconut into small pieces and blend in the mixer without any water until there are no big pieces left.
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