This simple and easy chutney, goes amazingly well with Idlis and Dosas. I use it as a stuffing for my potato pancakes as well. A recipe for which, I promise to post in the near future. There are no hard and fast rules for making this chutney. I’ve eaten a million versions and loved them all. I think the over powering taste of the cilantro and mint combination, does a fine job at leading the show.
2 fresh green chilies ( base it on your spice tolerance)
2 tbsp fresh mint, chopped
5 –6 tbsp of chopped cilantro
1 cup grated coconut
2 tbsp chopped shallots
salt to taste
If you want a tang in the taste, you can add 1/4 tsp of tamarind paste or 1/2 a cup of sour curd (instead of water).
1 shallot finely sliced (optional)
2 dried red chili torn into 1 inch pieces
3 tsp of refined vegetable oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds (optional)
1/2 tsp bengal gram/ channa dal (optional)
1/2 tsp split black gram / urad dal (optional)
1 sprig of curry leaves