By Suprita Mitter
September 17, 2024
This refreshing, tangy condiment is made from fresh mint leaves, coriander, green chillies, and lemon juice. Popular in Indian cuisine, it pairs perfectly with snacks such as samosas, pakoras, and kebabs, adding a zesty, cooling flavour that enhances any dish
½ cup fresh grated coconut ¼ cup fresh mint leaves ¼ cup fresh coriander leaves 1-2 green chillies 1 small piece of ginger 1 tbsp roasted chana dal 1 tbsp lemon juice
1 tsp oil ½ tsp mustard seeds ½ tsp urad dal 1 dry red chilli A pinch of asafoetida A few curry leaves Salt
In a blender or mixer, combine the grated coconut, mint leaves, coriander leaves, green chillies, ginger, and roasted chana dal.
Add salt to taste and enough water to blend everything into a smooth chutney. Adjust the water depending on the consistency you prefer.
After blending, add lemon juice to the chutney and mix well. This adds a tangy flavour and helps retain the chutney's green colour.
Heat oil in a small pan. Add mustard seeds and let them splutter.
Add urad dal and sauté until golden brown. Then, add the dry red chilli, asafoetida, and curry leaves. Fry for a few seconds. Pour this tempering over the chutney and mix well.