Mint Coriander and Curry Leaves Chutney Recipe

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Mint, Coriander Leaves and Curry Leaves chutney is the Restaurant Style Green chutney served with Idli/Dosa or uttapam. Equal measure of mint leaves, coriander leaves and curry leaves are ground along with urad dal, chana dal, red chili, coconut and tamarind. The combination of leaves makes this chutney so scrumptious and interesting. Usually mint or coriander chutney is prepared with coconut, roasted gram and chilies, but here the main secret is the addition of curry leaves. We generally use curry leaves for tempering, but here we are going to use equal measure of curry leaves as to other greens and also for tempering. Any greens have lots of nutrition and medicinal values. Now combining 3 greens makes this chutney more healthier.

Table of Contents

Tips for making Mint Coriander and Curry Leaves Chutney:

Wash the leaves thoroughly before sautéing the leaves in oil.
Adjust the number of red chili according to your spice level.
Adding coconut is optional but it really enhances the flavor.
Sauté the washed leaves in oil till they wilt and shrink.
We can refrigerate and use for 4-5 days.

If you like this Mint, Coriander & Curry leaves chutney, then you can also try other chutney recipes as well

Ginger Chutney | Allam Pachadi - Inji chutney (Allam/Ginger chutney) is one of the interesting chutney made using ginger as a main ingredient. This chutney has a balanced blend of spice, sweet and sour tastes. A perfect accompaniment for Idli/Dosa and Pesarattu.
Onion Tomato Chutney Recipe | Vengaya Thakkali Chutney Recipe - Onion Tomato Chutney is one of the most common chutney variety most of us make for breakfast! This onion-tomato has the spice and tangy flavor balanced well. The addition of garlic is optional but it adds a nice flavor to the chutney.
Peanut Onion Chutney | Verkadalai Vengaya Chutney - Peanut Onion Chutney, easy and quick to make chutney made with raw peanuts, onion and red chilies enriched with mustard, dal and curry leaves tempering! This is a perfect side dish for Idli/Dosa/utappam/ Veng Pongal

Recipe Card for Mint Coriander and Curry Leaves Chutney:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARE GRINDING INGREDIENTS

Heat a teaspoon of oil in a pan. Add chana dal, urad dal and red chili.

Fry the dals and chili till the dal turns light golden. Take the fried ingrediens aside in a plate and allow it to cool off.

In the same pan heat a teaspoon of oil. Add the greens (Coriander leaves, curry leaves and mint leaves).

Saute the leaves till they wilt and becomes soft. Allow the wilted leaves to cool off.

GRINDING PROCESS

First take the fried chana dal, urad dal, red chili and salt to the mixer jar. Grind it without adding water.

Next, add grated coconut to the mixer jar.

Also add the sautéed leaves along with tamarind to the mixer jar.

Grind it to smooth paste by adding water little by little. Transfer the chutney to a serving bowl.

TEMPERING

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till dal turns golden. Toss few curry leaves and switch off the flame.