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CORIANDER AND MINT CHUTNEY HOW TO

Though plain pudina chutney is there on almost every Indian restaurant’s menu, as a variation you can make this onion flavoured mint chutney for parties. On the other hand, lemon juice adds a fresh flavour and also maintains the colour of the chutney.

Onions impart sweetness while lemon juice perks up the flavour of this piquant chutney. Made with most basic ingredients, what makes this pyaz pudina chutney different is the use of onions. Store refrigerated in an air-tight container and use as required. To make mint and onion chutney, combine mint, coriander, onion, lemon juice, green chillies and salt in a mixer and blend to a smooth paste using very little water.

CORIANDER AND MINT CHUTNEY HOW TO

Toss few curry leaves and switch off the flame.Mint and onion chutney recipe | pyaz pudina chutney | onion mint chutney for Indian snacks | how to make pudina chutney with onions | with 15 amazing images. Then add split urad dal and fry till dal turns golden. Add mustard seeds and allow it to sputter.

Grind it to smooth paste by adding water little by little.

Also add the sautéed leaves along with tamarind to the mixer jar.

Next, add grated coconut to the mixer jar.

First take the fried chana dal, urad dal, red chili and salt to the mixer jar.

Saute the leaves till they wilt and becomes soft.

Add the greens (Coriander leaves, curry leaves and mint leaves). Take the fried ingrediens aside in a plate and allow it to cool off.

Fry the dals and chili till the dal turns light golden.

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Recipe Card for Mint Coriander and Curry Leaves Chutney:

Peanut Onion Chutney | Verkadalai Vengaya Chutney – Peanut Onion Chutney, easy and quick to make chutney made with raw peanuts, onion and red chilies enriched with mustard, dal and curry leaves tempering! This is a perfect side dish for Idli/Dosa/utappam/ Veng Pongal.

The addition of garlic is optional but it adds a nice flavor to the chutney.

Onion Tomato Chutney Recipe | Vengaya Thakkali Chutney Recipe – Onion Tomato Chutney is one of the most common chutney variety most of us make for breakfast! This onion-tomato has the spice and tangy flavor balanced well.

A perfect accompaniment for Idli/Dosa and Pesarattu. This chutney has a balanced blend of spice, sweet and sour tastes.

Ginger Chutney | Allam Pachadi– Inji chutney (Allam/Ginger chutney) is one of the interesting chutney made using ginger as a main ingredient.

If you like this Mint, Coriander & Curry leaves chutney, then you can also try other chutney recipes as well

We can refrigerate and use for 4-5 days.

Sauté the washed leaves in oil till they wilt and shrink.

Adding coconut is optional but it really enhances the flavor.

Adjust the number of red chili according to your spice level.

Wash the leaves thoroughly before sautéing the leaves in oil.Tips for making Mint Coriander and Curry Leaves Chutney: Now combining 3 greens makes this chutney more healthier. Any greens have lots of nutrition and medicinal values. We generally use curry leaves for tempering, but here we are going to use equal measure of curry leaves as to other greens and also for tempering. Usually mint or coriander chutney is prepared with coconut, roasted gram and chilies, but here the main secret is the addition of curry leaves. The combination of leaves makes this chutney so scrumptious and interesting. Equal measure of mint leaves, coriander leaves and curry leaves are ground along with urad dal, chana dal, red chili, coconut and tamarind. Mint, Coriander Leaves and Curry Leaves chutney is the Restaurant Style Green chutney served with Idli/Dosa or uttapam. Jump to Recipe Jump to Video Print Recipe Reading Time: 5 minutes