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Friday, December 16, 2011


Mint-Coriander chuttney is a colorful chuttney.This is easy to prepare and goes well with all South Indians Rice,Idli,Dosa etc.I normally enjoy this chuttney with rice and idli.This basic chuttney is perfect for using a dipping sauce with bread,cutlets and samosa.Chuttneys are a big part in Indian family and Cuisine.There are so many varieties of chuttney made from vegetables and fruit.A super tangy and spicy coriander-mint chuttney

  1. Mint-1no
  2. Coriander Leaves-1no
  3. Cumin Seeds-1/4tsp
  4. Garlic-1cloves
  5. Ginger-few
  6. Pepper Corns-1/4tsp
  7. Red-chili-3
  8. Onion-1/2cup
  9. Tomato-1/2
  10. Shred Coconut-1/4cup
  11. Tamarind-few
  12. Dalia Split/Pottukadalai-1/2tsp
  13. Salt-to taste
  14. Oil

  • Soak and wash the mint and coriander leaves.
  • Heat a kadai,add 1/2tsp of oil,chopped onions,tomatoes,cumin seeds,ginger,garlic,red-chili,pepper corns and fry well.
  • Put the mint and coriander leaves.Fry 3mins.
  • After 3mins switch off the flame.Wait for 3mins.
  • Take a blender,add all the fried ingredients,coconut,tamarind,dalia split/pottukadalai,salt and blend well.Blend in a smooth or corse paste.
  • Place a mint and coriander chuttney in a bowl.

  • Hot and serve with "Boiled Rice,Dosa,Idli

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