Coriander Mint chutney is a simple and easy chutney. It will go well with all tiffin items. We can use it as a spread for sandwiches. It is good for health too. I often make this chutney for idli and dosa in the morning. Evening I make bread toast with remaining chutney.
- Coriander – 1 cup
- Mint – 1 cup
- Green chilli -3
- Urad dhal – 1 tsp
- Tamarind – small marble size
- Asafoetida – ¼ tsp
- Salt – to taste
- To temper;
- Oil – 2 tsp
- Mustard – ¼ tsp
Heat one teaspoon oil in a frying pan and add urad dal and asafoetida. When they crackle add green chilli. Add coriander and mint one by one and sauté for a few minutes.
Then add tamarind and salt and sauté for a few seconds. Keep it aside for cooling.
Grind it smoothly in a mixie. Heat remaining one teaspoon oil and add mustard. When they crackle add to the chutney.
Serve with idli, dosa or upma.
You can use this chutney for sandwich also.
You can store it in an air tight container and keep it in the fridge and use it for two or three days.