Mint Coriander Coconut Chutney - Veena Stores Style
A light and flavorful chutney for dosa and idli.
Ingredients
- 1 handful Coriander leaves
- 1 handful Mint
- 1 cup Coconut, grated
- 4 units Green chillies (Slit)
- 1 tbsp Roasted Bengal gram flour
- 1 tsp Tamarind paste
- 1 tsp Salt (Adjust to taste)
- 0.5 tsp Sugar (Optional)
- 1 sprig Curry leaves (Chopped)
- 1 pinch Hing
- 1 tsp Mustard seeds
- 2 tbsp Coconut oil (Divided)
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Instructions
- 1Heat 1 tablespoon of coconut oil in a pan and add the slit green chillies. Cook for 2 minutes until they are slightly softened, then set aside.
- 2In the same pan with the remaining oil, add the roughly chopped mint and coriander leaves. Cook for a few minutes until aromatic, then remove from the pan.
- 3In a mixer grinder, combine grated coconut, roasted Bengal gram flour, cooked green chillies, and tamarind paste. Grind with minimal water to form a smooth paste.
- 4Add the cooked mint and coriander leaves to the mixture and grind again, ensuring the leaves are coarsely ground.
- 5Add salt and water to the mixture to achieve the desired consistency. Optionally, add sugar for a hint of sweetness. The chutney should be slightly watery, as served in Veena stores.
- 6For the tempering, heat 1 tablespoon of coconut oil in a pan. Add mustard seeds and allow them to crackle. Add hing and chopped curry leaves, cooking for an additional minute. Pour the tempering over the chutney and mix well.
- 7Serve the chutney with idlis or dosa, ensuring it is well mixed with the tempering.
