Name: Mint Coriander Curry Leaves Chutney recipe by Sindhuja Suresh at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: Coriander leaves - 1 cup; Mint leaves - 1 cup; Curry leaves - 1 cup; Ginger 1 inch, chopped; Garlic - 3 cloves, chopped; Green Chili - 3 or 4, chopped; Whole urad dal - 2 tsp; Coconut - 2 tbsp (chopped or grated); Tamarind paste - 1 tbsp; Salt as per taste; oil 2 tsp; Mustard seeds - 1 tsp; Split urad dal - 1 tsp

ABOUT Mint Coriander Curry Leaves Chutney RECIPE

As the name this recipe has 3 main ingredients which makes it 3 in 1. 3 main ingredients curry leaves along with mint and coriander leaves.Result was amazing. I liked it very much. Even the the next day morning i used this chutney as a bread spread. That was sooooo good.......

Ingredients Serving: 2

Coriander leaves - 1 cup
Mint leaves - 1 cup
Curry leaves - 1 cup
Ginger 1 inch, chopped
Garlic - 3 cloves, chopped
Green Chili - 3 or 4, chopped
Whole urad dal - 2 tsp
Coconut - 2 tbsp (chopped or grated)
Tamarind paste - 1 tbsp
Salt as per taste
oil 2 tsp
Mustard seeds - 1 tsp
Split urad dal - 1 tsp

Instructions

Heat 1 tsp oil in a pan. Add garlic , ginger and green chilies and mix well . Add Tamarind and coconut. Cook for 1 min.
Now add in the leaves and cook for 2 mins. Separately roast whole uard dal until golden brown and add to cooked leaves.
Cool mixture to room temperature.
Grind the mixture to a fine paste.
Heat a pan with 1 tsp oil. Splutter mustard seeds and urad dal
Add in ground paste with little water. Boil for 2-3 minutes
Switch off when it reaches your desired consistency. Serve, the chutney can be stored in air tight container and refrigerated upto 1 week

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