This is a must chutney in my house. Weekend to-dos always involves making this versatile chutney and storing it for the entire week. This can be literally using for a bunch of stuff and the best part is that it needs no oil making it a healthy option as well.
If you want to use it for Dosas and Idli use the amount of coconut mentioned. If you want to use it as a dip for kebabs, the coconut can be replaced with nuts and a tbsp of Greek Yoghurt. That brings the thickness to the chutney and makes it an amazing dip for kebabs, sandwiches and samosas.
What are you waiting for? Make this and store it upto a week in an air tight container in the fridge. Everytime you take out the chutney, remember to use a clean and dry spoon.
Mint Coriander Chutney
This chutney is best used as a dip with dosa, idli, uttapam, kebabs, samosa or even as a spread for sandwiches or a salad dressing. Its one of the most versatile chutney according to me.
For Tempering (this process can be optional) - meant only if you are making this chutney for Dosa or Idli
Take coconut, coriander, roasted chana dal (or unroasted nuts), ginger and green chilies in a blender with very little water. Make smooth paste out of it.
Remove the chutney to a bowl
Add salt, sugar and lemon juice. Mix well.
For add the tempering, in a pan add oil and temper the mustard seeds. Let them start popping
Turn off the stove, add hing and curry leaves
Add the tadka/tempering immediately to the chutney and mix well.
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