Name: Mint-Coriander Chutney
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 cups Mint Leaves (fresh, tightly packed); 5 cups Coriander Leaves (fresh, tightly packed); 0 numbers Green Chilies (adjust based on spice level); 2 inch Ginger (peeled); 10 cloves Garlic (peeled); 5 tablespoons Roasted Gram Dal (Pottukadalai) (optional, for thickness); 2 teaspoons Tamarind (or to taste); 2 teaspoons Salt (or to taste); 2 tablespoons Oil (for tempering); 2 teaspoons Mustard Seeds (for tempering); 2 teaspoons Urad Dal (for tempering); 4 sprigs Curry Leaves (for tempering)

How to Prepare

Wash the mint and coriander leaves thoroughly under running water to remove any dirt.
Roughly chop the leaves and green chilies for easier blending.
In a blender, add the mint leaves, coriander leaves, green chilies, ginger, garlic, roasted gram dal, tamarind paste, and salt.
Add a little water (about 2-3 tablespoons) and blend to a smooth paste. Adjust water as needed for desired consistency.
Heat oil in a small pan, add mustard seeds, and let them splutter. Then add urad dal and curry leaves, frying until the dal turns golden.
Pour this tempering over the chutney and mix well.
Transfer the chutney to a serving bowl. Serve fresh with idli, dosa, or as a dip.

Scale quantity

How to Prepare