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:

  1. Mint – 1/2 bunch, leaves separated
  2. Cilantro / Dhaniya – 1 bunch, cleaned and chopped
  3. Green chilies – 3 -4  or to taste, chopped
  4. Coconut – 2 or 3 tbsp, grated or chopped (optional)
  5. Curry leaves – handful (optional)
  6. Tamarind – small gooseberry-size ball / approx. 2 tbsp packed
  7. Urad dal – 1/4 cup
  8. Mustard – 1 tsp
  9. Ginger – 1 tbsp, chopped
  10. Asafoetida (hing) – 1 tsp
  11. Oil – 1 tbsp
  12. Salt to taste

Method:

  1. Heat some oil in a pan, add the mustard, urad dal and saute until the mustard crackles.
  2. Add the curry leaves, ginger, tamarind, coconut, green chilies and saute for a minute or so.
  3. Reduce the heat, add the coriander leaves and saute for a minute until the leaves wilt.
  4. Turn off the heat, add the mint and saute until the mint leaves wilt in the heat.
  5. Add the contents to a food processor / blender, top off with salt and asafoetida.
  6. Grind adding very little water to make a thick coarse paste.
  7. 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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Comments
3 Responses to “Green chutney with mint and coriander leaves / Dhaniya Pudhina thuvaiyal”
  1. PoppyBhavan says:

    Tasty paste.

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