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.

Ingredients:

• 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

Recipe:

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.

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

Ingredients:

• 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

Recipe:

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