Mint coriander chutney | Pudina kothumalli chutney

Mint coriander chutney is a tasty side dish for idli, dosa and curd rice. This chutney goes well with roti and chapatti also. This pudina chutney is prepared by grinding the sautéed leaves along with few spices. This chutney is a very quick recipe, which can be prepared in just 15 mins if everything is ready.

Mint has an excellent refreshing aroma and hence used in tea, soup preparations also. Mint leaves are healthy medicinal herbs which have excellent antioxidant properties. Both mint and coriander/cilantro leaves are loaded with vitamin C, hence cooking fully is not recommended. Just sauté them and grind with other roasted pulses to prepare this yummy chutney.

Serve this green chutney with hot soft idlis, dosas, appam, neer dosa, rava dosa, set dosa, onion uthappam and many more. This pudina kothumalli chutney goes well with chapatis and curd rice too.

For similar recipes click here: Simple coconut chutney, Bombay chutney

Learn this yum chutney preparation with stepwise picture explanation.

Mint coriander chutney | Pudina kothumalli chutney

Sangskitchen

Mint coriander chutney is a tasty side dish for idli, dosa and curd rice. This chutney goes well with roti and chapatti also. This pudina chutney prepared by grinding the sautéed leaves along with few spices. This chutney is a very quick recipe can be prepared in just 15 mins if everything is ready.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast, Side Dish, Snack

Cuisine Indian

Servings 4

Calories 140 kcal

Ingredients

  

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Ingredients:

• 1 Cup Mint/Pudina
• 1 Cup Coriander/kothumalli
• 1 tsp Oil
• 1 Onion
• 1 Tomato
• 2 Green chilli
• small gooseberry size Tamarind
• 1 tbs Gram dal
• 1 tbs Urad dal
• 1/2 Cup or 2 tbs Coconut grated
• 1/2 tsp or required Salt

Instructions

 

Preparation:

• Rinse and chop mint, coriander leaves.
• Rinse and chop green chillies, tomato.
• Chop onion.
• Grate coconut.

Recipe to prepare Mint coriander chutney | Pudina kothumalli chutney:

• Heat oil in a tawa/ pan.
• Add gram dal and urad dal. Roast them to slight brown color.
• Add onions and green chillies. Fry the onions to light pink color.
• Add tomato. Cook till soft.
• Add required salt for the chutney.
• Add chopped Pudina and kothumalli leaves. Fry for two mins until the leaves become soft.
• No need to cook fully.
• Add grated coconut and tamarind. Just mix and switch off the stove.
• Let it cool down and grind it by adding some water.
• Serve with hot idlis or dosas.

How to temper (optional):

• Heat oil in a tawa/ pan.
• Add mustard and jeera seeds. Let them splutter.
• Add hing.
• Add this seasoning on top of chutney and mix.

Notes

Tips/notes: 1) Don’t overcook the leaves. Vitamins will be lost by overcooking.

2) No need to coconut and tamarind.

3) I did not season the chutney as felt not required.

Nutrition

Calories: 140kcal

Keyword Mint coriander chutney

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Pictorial illustration:

Recipe to prepare Mint coriander chutney | Pudina kothumalli chutney:

• Heat oil in a tawa/ pan.

• Add gram dal and urad dal. Roast them to slight brown color.

• Now add onions and fry the onions to light pink color.

• Add tomato and green chilli and allow it to cook till it becomes soft.

• Put required salt for the chutney.
• Add chopped Pudina and kothumalli leaves. Fry for two mins until the leaves become soft.

• No need to cook fully.
• Add grated coconut and tamarind. Just mix and switch off the stove.

• Let it cool down and grind it by adding some water.

• Serve with hot idlis or dosas.

   How to temper (optional):

• Heat oil in a tawa/ pan.
• Add mustard and jeera seeds. Let them splutter.
• Add hing.
• Add this seasoning on top of chutney and mix.

Tips/notes:

• Don’t overcook the leaves. Vitamins will be lost by overcooking.
• No need to add coconut and tamarind.
• I did not season the chutney as felt not required.