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    Home » Vegetarian Side Dishes » Mint Coriander Chutney | Pudina Kothamali Chutney

    Mint Coriander Chutney | Pudina Kothamali Chutney

    Published: Jul 30, 2013 · Modified: Oct 31, 2020 by Srivalli · 2 Comments

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    This is another one of your simple yet delicious chutneys that you can serve with your Idlis and Dosas. Infact this Pudina Kothamalli chutney is so versatile that it makes a great impact with rice as well. Since the time Amma has started making this chutney, it surely finds itself on our table every week. During our weekly vegetable shopping we always get a bunch of Mint leaves just to make sure we are never left short of it. Somehow we forget and mostly times the leaves get spoilt.Since we started making this, we end up making it and storing it for couple of days. I serve it with Sambar as well. And yes it makes a great spread on Bread as well. Think of everything desi types!

    I had made it together for one the Breakfast Thali with four different chutneys when our relatives visited us.

     

     

     

     

     

     

     

     

     

    Mint Coriander Chutney | Pudina Kothamali Chutney 

    Ingredients Needed

    Mint leaves - 1 cup tightly packed
    Coriander leaves - 1 cup tightly packed
    Dry Red Chilies - 4 -5
    Onion - 1 medium
    Tomato - 1 medium
    Salt to taste
    Tamarind pulp / piece - 1 inch
    Oil - 1 tsp
    Cumin Seeds - 1/2 tsp

    How to make Mint Coriander Chutney

    Wash and drain the leaves over a colander. chop roughly.

    Heat a kadai with oil, temper with cumin seeds, add the chopped onions, dry red chilies saute well.

    Next add the tomatoes and continue sauteeing till the tomatoes turn soft.

    Add the chopped leaves and cook in simmer. Add the salt and remove to cool.

    Just before grinding, add the tamarind and grind to an almost smooth paste.

    Notes

    The
    texture depends for what you serve. If you are serving for rice, it can
    be bit coarse, else it can be smooth and more thinner.

    This chutney can surely have a longer shelf life of 3 -4 days when refrigerated.

    This is joining the Weekend Cooking together with Vaishali and Champa

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    Mint Coriander Chutney | Pudina Kothamali Chutney

    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    Previous Post: « Puli Bongaralu | Puli Ponganalu ~ 101 Dosa Varieties!
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    Comments

    1. Hari Chandana says

      July 30, 2013 at 11:16 am

      Flavorful and tempting chutney.. looks great!!

      Reply
    2. Chitz says

      July 31, 2013 at 12:36 pm

      One of my fav chutney !!

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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