We all love adding mint | and coriander leaves to the chutney. We South Indians make different varieties of chutney for idli |dosa. I have posted another version of the mint coriander chutney recipe in Jeyashris kitchen. This is one very simple version without the addition of onion and garlic. Though making Idli | dosa is an easy one for breakfast or dinner, making a side dish for idli/dosa is always a task for me, and most of the time I end up making Onion tomato chutney and coconut chutney( recipe coming soon) and sometimes will make Tiffin Sambar too. My daughter loves to try different varieties of chutney for idli | dosa and so I tried pudina chutney last week as I had a big bunch of mint leaves after my visit to the Indian market here. We had this pudina chutney with dosa and the recipe is quite simple and easy to make too. Also check out
In a pan add 3 tsp of oil and add 1 tbsp of chana dal and 5 red chilis. Add the red chili as per your preference. Saute till the dal turns golden brown.
Now add the sliced tomato to this. Add salt. Cook till the tomatoes are mushy.
Now add the mint leaves. Cook for a minute. Switch off the flame.
Add 2 tbsp coconut. Allow this to cool completely.
Grind this into a slightly coarse paste or a fine paste as per your choice. Add water to adjust the consistency. Temper mustard seeds in 1 tsp of oil and add it to the chutney.
Mix well and serve with Idli, dosai, or Pongal. This chutney pairs well with curd rice and veg biryani too.
https://www.the-chicken-chick.com/2013/02/clever-chicks-blog-hop-21-and-chocolate.html I hope you can make it! Cheers, Kathy Shea Mormino The Chicken Chick
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