Mint leaves 1 cup Coriander leaves 1 cup Oil 2 tsp + 1 tsp Peanuts 1 tblsp Red chili 2 Garlic 4-5 pods Onion 1 Mustard seeds 1/4 tsp Urad dal 1/2 tsp Coconut 1 tblsp(optional)
Method:
In a pan add 2 tsp oil and add the red chili and peanuts. Saute till the peanuts gets roasted. Roast in a low flame. If you are allergic to peanuts, you can replace it with urad dal or channa dal. Keep this aside. Add onions and garlic to the pan. You can roughly chop them and add it. Cook till the onions become translucent. Add the coriander and mint leaves. Cook for a minute and switch off the flame. Add salt and coconut(if adding). Allow this to cool completely. Grind this into a fine paste. Add adequate water to adjust the chutney consistency, while grinding itself. Transfer it to a bowl. Temper with mustard seeds and urad dal. Chutney is ready to serve with idli | dosa or upma too.
In a pan add 2 tsp oil and add the red chili and peanuts. Saute till the peanuts gets roasted. Roast in a low flame.
If you are allergic to peanuts, you can replace it with urad dal or channa dal. Keep this aside. Add onions and garlic to the pan. You can roughly chop them and add it. Cook till the onions become translucent.
Add the coriander and mint leaves.
Cook for a minute and switch off the flame. Add salt and coconut(if adding).
Allow this to cool completely. Grind this into a fine paste. Add adequate water to adjust the chutney consistency, while grinding itself.
Transfer it to a bowl. Temper with mustard seeds and urad dal.
Chutney is ready to serve with idli | dosa or upma too.
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