Green chutney with mint and coriander leaves / Dhaniya Pudhina thuvaiyal
Green chutney with mint and coriander leaves / Dhaniya Pudhina chutney
This chutney stores really well, for over a week when refrigerated without introducing moisture, and goes so well with any tiffin or chat/ snack items. Mom used to make it often when we were kids and I just remember calling it “green chutney” from then on. When I have fresh greens from the grocers, this chutney always gets done and then it stays in the fridge and can always be a saving grace for those evenings when cooking is the last thing on your mind. Just pick this up, warm it up and gobble down with what ever you got: eat it with rice, use it as a spread on your bread sandwich, layer it with your wraps, complement your snacks or idly/ dosa.. anything really! Personally, I love to eat this chutney / thuvaiyal as a side for rice – just mix rice and chutney with some ghee and its such a simple and yummy way to soothe a hungry tummy!
Source: Mom
Cooking Time: 20 minutes
Ingredients:
- Mint – 1/2 bunch, leaves separated
- Cilantro / Dhaniya – 1 bunch, cleaned and chopped
- Green chilies – 3 -4 or to taste, chopped
- Coconut – 2 or 3 tbsp, grated or chopped (optional)
- Curry leaves – handful (optional)
- Tamarind – small gooseberry-size ball / approx. 2 tbsp packed
- Urad dal – 1/4 cup
- Mustard – 1 tsp
- Ginger – 1 tbsp, chopped
- Asafoetida (hing) – 1 tsp
- Oil – 1 tbsp
- Salt to taste
Method:
- Heat some oil in a pan, add the mustard, urad dal and saute until the mustard crackles.
- Add the curry leaves, ginger, tamarind, coconut, green chilies and saute for a minute or so.
- Reduce the heat, add the coriander leaves and saute for a minute until the leaves wilt.
- Turn off the heat, add the mint and saute until the mint leaves wilt in the heat.
- Add the contents to a food processor / blender, top off with salt and asafoetida.
- Grind adding very little water to make a thick coarse paste.
- Remove and store in a dry air-tight container in the refrigerator for up to a week.
Note:
To ensure that the chutney does not spoil and preserves well for a longer time, always use a dry spoon when taking it out for servings. It can be warmed by steaming or in the microwave for a few seconds, in batches as needed.
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[…] Serve hot, with ketchup or green chutney! […]
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[…] ahead for a party at home. You can add-on your own flavors to personalize it.. like I added some green chutney that was already made the day before (not particularly for this […]
Tasty paste.