Mint Coriander Chutney -The Relishing Companion For Man Dishes

Peanut flavored mint Coriander chutney goes well with dosa & idli. I sometimes make it along with puliyodharai for the lunch box. Actually I was once making chutney for idli & rather than using chana dal or urad dal for the chutney, I used peanuts & it was surprisingly yummy.

Mint coriander chutney is simple to make & easy condiment which is perfect utilizing as dipping sauce with samosas & cutlets or to have with main dishes such as biryani. Throw together & grind some basic components with coriander, garlic, mint & chillies & in fifteen mins, you would have yummy condiment to utilize with some Indian food items such as crunchy mint coriander chutney vegetable sandwiches.

Ingredients for Mint Coriander Chutney:    

• 1 cup-Mint leaves 
• 1 cup-Coriander leaves  
• 2 tsp + 1 tsp-Oil  
• 1 tbsp-Peanuts   
• 2-Red chili  
• 4-5 pods-Garlic  
• 1-Onion   
• 1/4 tsp-Mustard seeds   
• 1/2 tsp-Urad dal   
•  1 tbsp -Coconut (optional)

Preparation Of Mint Coriander Chutney:

• In a vessel drop two teaspoon oil & drop the peanuts & red chili.
• Saute until the peanuts gets roasted. Roast with a low flame. 
• If you don’t like peanuts, you could substitute it with chana dal or urad dal.
• Put the beside. 
• Drop garlic & onions into the vessel. You could roughly chop them & include it. 
• Cook until the onions turn translucent.
• Drop the mint & coriander leaves.
• Cook for 60 seconds & turn off the flame.
• Drop coconut & salt (if adding). 
• Let this cool thoroughly. 
• Grind it into a fine paste. Pour adequate water for adjusting the chutney continuity, while grinding itself.
• Put it into a bowl.
• Temper with urad dal & mustard seeds.
• Mint Coriander Chutney is ready to have with dosa, upma  or idli too.          

Notes:

• You could substitute peanuts with chana dal or urad dal. 
• Green chili could be included rather than red chili.
• A few of curry leaves could be added while adding coriander & mint leaves.