This is another one of your simple yet delicious chutneys that you can serve with your Idlis and Dosas. Infact this Pudina Kothamalli chutney is so versatile that it makes a great impact with rice as well. Since the time Amma has started making this chutney, it surely finds itself on our table every week. During our weekly vegetable shopping we always get a bunch of Mint leaves just to make sure we are never left short of it. Somehow we forget and mostly times the leaves get spoilt.
Since we started making this, we end up making it and storing it for couple of days. I serve it with Sambar as well. And yes it makes a great spread on Bread as well. Think of everything desi types!
I had made it together for one the Breakfast Thali
with four different chutneys when our relatives visited us.
Mint Coriander Chutney | Pudina Kothamali Chutney
Mint leaves - 1 cup tightly packed
Coriander leaves - 1 cup tightly packed
Dry Red Chilies - 4 -5
Onion - 1 medium
Tomato - 1 medium
Salt to taste
Tamarind pulp / piece - 1 inch
Oil - 1 tsp
Cumin Seeds - 1/2 tsp
How to make Mint Coriander Chutney
Wash and drain the leaves over a colander. chop roughly.
Heat a kadai with oil, temper with cumin seeds, add the chopped onions, dry red chilies saute well.
Next add the tomatoes and continue sauteeing till the tomatoes turn soft.
Add the chopped leaves and cook in simmer. Add the salt and remove to cool.
Just before grinding, add the tamarind and grind to an almost smooth paste.
texture depends for what you serve. If you are serving for rice, it can
be bit coarse, else it can be smooth and more thinner.
This chutney can surely have a longer shelf life of 3 -4 days when refrigerated.
This is joining the Weekend Cooking together with Vaishali