Mint, Coriander and Coconut Chutney


  • 1/2 cup Mint leaves (Pudina)
  • 1 cup coriander leaves
  • 4 green chilies
  • 3 tablespoons split black gram dal (urad dal)
  • 1 cup grated coconut
  • 1 teaspoon cumin seeds/jeera
  • 2 tablespoons tamarind paste
  • Salt to taste
  • 1 tbsp oil

Method –

  1. Heat oil in a small, shallow pan/wok.
  2. Add the split black gram dal to it and fry until these turn light brown.
  3. Add cumin seeds and fry for few seconds.
  4. In the same pan, add chopped mint leaves, coriander leaves and green chilies. Sauté for a minute
  5. Turn off the flame.
  6. Cool the above mix and add it to a blender and mix, to form a coarse paste.
  7. Add grated coconut, salt, tamarind paste and little water. Grind well to a fine paste.
  8. Based on your preference, you can add more water if required, to adjust the consistency of this chutney.

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