So this is my second green recipe, a simple yet versatile recipe used as a dipping sauce for cutlets, samosas, idlis or dosas. Back home we also use it as a side dish while eating rice. A all time favorite in my family yet our lives are so busy that we prefer to buy the bottled one which we can easily find on the supermarket shelf.
I remember couple of years back, when we organised a house party in London and I urgently needed green chutney, the only trick to resolve my problem was to rush to a local grocery store and grab the attractive jar which promised me guaranteed homemade quality. Opened this bottle and there was more liquid than the paste in the sauce. It tasted bland and was no where close to homemade. This is called marketing huh!!!. Anyways ever since I tried making a true homemade delicious version of the famous coriander mint chutney not only have my guests liked it but I can guarantee that you will never look at those ready-made jars anymore.
- 10 grms of coriander leaves ( a handful)
- 2 springs of mint leaves
- 2 green chilies
- 1 thumb size ginger
- 4-5 curry leaves
- 3 tbsp of fresh grated coconut
- Little water
- 3 tbsp spoon of virgin/raw coconut oil
- 1 tsp mustard seeds
- 1 spring curry leaves
- Grind all the items with a little water to make a fine paste.
- Add this ground paste to a pot and cook until the water has reduced to a thick but slightly running dipping sauce consistency.
- In a small tadka vessel heat oil, add mustard seeds. Once they start spluttering add curry leaves and fry for a minute.
- Add the tempering on top of the chutney and serve warm with the dish of your choice, even with biryani will do.