A South Indian breakfast is never complete without a range of chutneys and Sambar. As we are a family that loves our carbs for breakfast, most of our mornings are filled with typical South Indian breakfast recipes like Idli, Dosa, Pongal or Upma. I usually make the classic coconut chutney, which happens to be the most favorite for my family. When it is just my husband and me, I make my favorite peanut chutney – with or without tomatoes. For week days, I also have some onion-tomato based chutneys prepared well in advance. Okay, in short I am a chutney loving person as my husband puts it 😀
Here is another classic chutney recipe. Kothamalli Pudina Chutney that is made with fresh coriander leaves, mint leaves, fresh coconut and green chillies. This is as simple as coconut chutney but is packed with flavors! I particularly love the beautiful green color of this chutney – thanks to the fresh coriander and mint. Personally, I love this chutney with hot-hot idlis but works well for dosas too. This can be served as a dip or spread for bread – it’s slightly spicy, tangy, creamy and packed with the flavors of coriander and mint.
Kothamalli Pudina Chutney Recipe
📖 Recipe
How to Make Hotel Style Coriander Mint Chutney
Recipe Notes
There are many variations to this recipe – increase or decrease the quantities of coconut, coriander or mint as desired – Chutney would be delicious anyway. Additionally a clove of garlic can be added. Adjust the number of green chilies as per spice preference. To get grated coconut, chop up fresh coconut into small pieces and blend in the mixer without any water until there are no big pieces left.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
