Kothamalli Pudina Chutney | Coriander Mint Chutney

Coriander Mint Chutney (1)

A South Indian breakfast is never complete without a range of chutneys and Sambar. As we are a family that loves our carbs for breakfast, most of our mornings are filled with typical South Indian breakfast recipes like Idli, Dosa, Pongal or Upma. I usually make the classic coconut chutney, which happens to be the most favorite for my family. When it is just my husband and me, I make my favorite peanut chutney – with or without tomatoes. For week days, I also have some onion-tomato based chutneys prepared well in advance. Okay, in short I am a chutney loving person as my husband puts it πŸ˜€

Coriander Mint Chutney (2)

Here is another classic chutney recipe. Kothamalli Pudina Chutney that is made with fresh coriander leaves, mint leaves, fresh coconut and green chillies. This is as simple as coconut chutney but is packed with flavors! I particularly love the beautiful green color of this chutney – thanks to the fresh coriander and mint. Personally, I love this chutney with hot-hot idlis but works well for dosas too. This can be served as a dip or spread for bread – it’s slightly spicy, tangy, creamy and packed with the flavors of coriander and mint.

Coriander Mint Chutney (5)

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To make Kothamalli Pudina Chutney | Coriander Mint Chutney

  • Servings: makes a large cup
  • Difficulty: Easy
  • Print

What I used –
To Make Chutney –
  • Fresh Coconut Grated, ΒΎ cup
  • Roasted Gram Dal, 2 tbsp
  • Coriander Leaves, ΒΌ cup (tightly packed)
  • Mint Leaves, ΒΌ cup (tightly packed)
  • Green Chillies, 2
  • Tamarind Pulp, ΒΌ tsp
  • Salt, as required
  • Water, as required
For Tempering –
  • Oil, Β½ tsp
  • Mustard Seeds, Β½ tsp
  • Cumin Seeds, Β½ tsp
  • Urad Dal, Β½ tsp
  • Curry Leaves, a few

Coriander Mint Chutney (3)

Β How I made –
  1. In a mixer jar, add all the ingredients under Chutney except water. Blend until coarse. Add some water and blend until the chutney is smooth. Remove onto a bowl.
  2. In a small pan, heat oil. Add mustard and cumin seeds. As they begin to splutter, add urad dal. Once it is golden brown, add washed curry leaves. Remove from heat. Add this tempering to the ground chutney. Mix well.
  3. Serve as a side with any South Indian breakfast. Works well as a dip or spread on bread too!

Coriander Mint Chutney (4)

Note –
  • There are many variations to this recipe – increase or decrease the quantities of coconut, coriander or mint as desired – Chutney would be delicious anyway.
  • Additionally a clove of garlic can be added.
  • Adjust the number of green chilies as per spice preference.
  • To get grated coconut, chop up fresh coconut into small pieces and blend in the mixer without any water until there are no big pieces left.

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Taking this chutney to Fiesta Friday #125. This week’s co-hosts areΒ Β Quinn @ dadwhats4dinner and Elaine @ FoodbodΒ πŸ™‚

14 thoughts on “Kothamalli Pudina Chutney | Coriander Mint Chutney

  1. Ohh that looks so good! My family has a classic pudina chutney recipe too that we have been using from generation to generation. That is made only of pudina and coriander, sans coconut. It is a more ‘northie’ version of this chutney, with no urad dal or mustard tempering either. We usually serve the chutney with aloo tikkis, bhajjis and the likes…

    I want to try this with coconut and use it for idlis now. Maybe for breakfast tomorrow…

    1. I love your version of coriander mint chutney – ahh it tastes so yumm with aloo tikkis – I am drooling even as I am typing this πŸ˜€ Should make it sometime! Thanks for dropping by Pepper πŸ™‚

  2. This is fab! I’d be very happy to have a bowl of this with any meal, but your breakfast sounds perfect ? I’ll be saving this! Thank you for bringing your chutney to this week’s Fiesta Friday ??

    1. Liz, you need to break it open. I use a small heavy rod to crack it up. Coconut water is tasty too! I then use a knife to chop up the coconut and run it in the blender until powdered. Hope this helped. Thanks for stopping by! πŸ™‚

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