Mint-Coriander Chutney

This Mint-Coriander Chutney is very quick and easy to make and is used mainly with fried/ grilled/ tandoori foods. You can include this in your any meal.



  • 1 Cup fresh coriander leaves
  • 1/2 Cup fresh mint leaves
  • 3-4 Garlic cloves
  • 1/2 inch ginger
  • 1 Tbsp lemon
  • Salt as required


Wash the mint and coriander leaves thoroughly. In a mixer jar add all the ingredients and 1tbsp of water if required and grind to a fine smooth paste/puree.

Serve as a dip with your dishes. Or just before serving add 1Tbsp of thick curd to 4-5Tbsp of Mint-Coriander Chutney. That looks appealing and tastes awesome with any fried/grilled dish.


Momos Chutney


Serves 4-5


  • 1 Large tomato
  • 3-4 Dry red chilies (soak for 20mins in luke warm water)
  • 4-5 Garlic cloves
  • 1/2 Tsp sugar
  • 1 Tbsp vinegar
  • 1 Tsp soy sauce
  • Salt as required


Step 1- Boil 1 1/2 cups of water and add tomato and soaked red chilies. Boil for 10mins on high heat and then turn off the flame. Let it cool completely and then drain the water and peel the tomato

Step 2- In a mixer jar add peeled tomato, red chilies, garlic cloves, soy sauce, vinegar, sugar and salt. Grind to a smooth paste


Momos chutney is ready to be served. Serve with hot steamed momos of your choice 🙂


Coconut Chutney

Basic Coconut Chutney for Idli, Dosa,Vada,Pyaaz pakoda, Dhokla, Cheese balls, Sabudana Vada Uttapam or evening snacks like pakodas etc. This chutney goes well with many South-Indian dishes. This Chutney can be made using fresh or dessicated coconut. Play with the ingredients as per your choice. 😀


Serves 3-4


  • 1 Cup Fresh/ dessicated coconut
  • 2 Ginger slice
  • 2 Chopped green chilies
  • 2 Tbsp roasted chana dal
  • Salt as required

For Tempering

  • 1 Tsp mustard seeds
  • 1 Tsp cumin seeds
  • 1 Tbsp urad dal
  • 5-6 Curry leaves
  • 2 Dry red chilies
  • 2 Tbsp oil


Step 1- Grind coconut, ginger, green chilies and roasted chana dal to a smooth paste. Add salt as required and mix well

Step 2- Heat oil in a pan and add mustard seeds and let it splutter. Add cumin seeds and urad dal and fry till urad dal is golden brown

Step 3- Add dry red chilies and curry leaves. When the curry leaves become crisp turn off the flame

Step 4- Pour this tempering on coconut chutney immediately



Enjoy this Coconut Chutney with Pyaaz pakoda, Dhokla, Cheese balls, Sabudana Vada