Tangy and Spicy coriander-mint chutney for starters
This is a special green chutney for starters. Generally the coriander or mint chutney we make at home for idlis or dosais is of a different kind. It is a mixture of dal, tomatoes and other spices with coriander or mint stirred in the kadai for a short while.
This green chutney is a culmination of south and north Indian chutney styles if I could say so. This especially suits fried, grilled, baked or steamed starters because of the tangy blend of spices. Chillies can be altered according to the spice preference of the family. Dry mango powder or lime juice can be substituted instead of tamarind.
Pachai Thuvayal/Green Chutney for Starters
Ingredients (serves 4)
- fresh coriander leaves – 1 cup
- fresh mint leaves – 1 cup
- onions – 1 small
- garlic – 2 cloves
- green chillies – 2 no.s
- freshly grated/desiccated coconut – ¼ cup
- tamarind – a small piece
- salt – as needed
Method of Preparation
- Wash and coarsely chop both coriander and mint leaves
- Randomly cut the onion
- In a blender, take all the ingredients – grated coconut, tamarind, garlic, onions, green chillies, coriander and mint leaves and salt as needed
- Grind with very little water into a thick paste and chutney is ready
- Serve with any kind of starter.
- To make this chutney tangier, aamchur or dry mango powder can be added while grinding
- One or two teaspoons of lemon juice would also help in extra tangy flavour of the chutney
- I have seen some north Indian friends add some raisins, pomegrenate seeds or dates while grinding
- Raisins, dates or pomegrenate seeds give an extra rich colour to the chutney and also aids in enhancement of taste