Chutneys are part and parcel of the breakfast menu of most South Indian households . Idly Dosais , Idiappams, Kuzhiappams, Uthappams , Upma etc all pair well with the chutneys. Coconut chutney is the predominantly made, for all the breakfast recipes . However, other varieties of chutneys, are popular too . Mint chutney ,adds colour , variety and taste to the palate and hence is very commonly made as an accompaniment to the main menu. Mint leaves are rich in iron and full on anti oxidants . They help in keeping digestive issues at bay.
This chutney can be served with Bondas , Bajjis and Pakodas too .
Ingredients
- Pudina/ Mint 1 cup ( washed , cleaned , destalked)
- Green chilies 4
- Salt 1 teaspoon
- Asafoetida 1/4 teaspoon
- Coconut ( grated ) 1 handful
- Pottukadalai ( Fried gram ) a handful
- Garlic pods 3 to 4 ( optional)
- Ginger one inch
- Tamarind marble size (optional)
Method
- Add all the above ingredients in a mixie or a food processor and add half of cup water and blend to a smooth paste .
- Season with half a teaspoon of mustard and a red chili in a teaspoon of oil .
- Serve with South Indian breakfast dish of your choice .