Steps by steps Curry Leaf, Mint, and Cilantro Chutney

Curry Leaf, Mint, and Cilantro Chutney is a vibrant and flavorful condiment that blends the fragrant trio of fresh curry leaves, mint, and cilantro—herbs that are staples in Indian cooking. This chutney is known for its herbal freshness, underlined by a zesty tang and aromatic warmth, making it a popular accompaniment in various regional cuisines across India.

The key ingredients harmonize to create a medley of flavors: the curry leaves offer a unique lemony and slightly nutty taste, mint is recognized for its cooling and refreshing quality, and cilantro (coriander leaves) adds a citrus-like depth. Together, they form a base that is not only delicious but also packed with health benefits, such as aiding digestion and serving as a source of essential vitamins and antioxidants.

Curry Leaf, Mint, and Cilantro Chutney Recipe

Curry Leaf, Mint, and Cilantro Chutney

This chutney with mint and cilantro is perfect for Idli and Dosai as well as rice dishes such as Lemon Rice. It can be refrigerated in an airtight container for up to 5 days. Use a clean spoon for each serving.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Indian

Servings 8 people

Calories 865 kcal

Equipment

• 1 large skillet

Ingredients

  

• 1/2 cup curry leaves
• 20 fresh mint leaves
• 2 tablespoons roughly chopped fresh cilantro
• 2 tablespoons husked whole black lentils
• 2 tablespoons Bengal gram
• 3 dried Guntur chiles
• 1 marble-size seedless tamarind block
• 1/4 cup shredded fresh coconut or frozen, thawed to room temperature
• 11/4 teaspoons salt
• 3/4 cup water divided
• 1 teaspoon vegetable or corn oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon asafoetida

Instructions

 

• Heat a large skillet over medium heat.
• Add the curry leaves, mint leaves, and cilantro. Dry-roast 4 to 5 minutes, until the curry leaves are crisp. Transfer to a plate and set aside.
• Return the skillet to medium heat and add the black lentils, Bengal gram, and Guntur chiles. Dry-roast for 3 to 4 minutes until the lentils turn light brown. Turn off the heat and add the tamarind to the hot pan so it softens a bit. Set aside to cool for about 10 minutes.
• Transfer the lentil mixture to a blender and pulse into a coarse powder.
• Add the curry leaves mixture, coconut, salt, and 1⁄2 cup of water and blend until a smooth paste forms. Transfer the paste to a medium bowl.
• Rinse the blender with the remaining 1⁄4 cup of water and add this to the bowl. Stir well to combine.
• Heat a small skillet over medium heat. Add the oil and heat for 30 seconds.
• Add the mustard seeds and asafoetida. Cook until the mustard seeds begin to sputter, about 1 minute, and turn off the heat.Stir this spice mixture into the chutney until mixed well.

Notes

Vary the proportions of the curry leaves, cilantro, and mint according to
your preference. If you use more mint, sauté it until it no longer smells raw.

Keyword cilantro, curry leaves, mint leaves

Cooking Tips about Curry Leaf, Mint, and Cilantro Chutney

• Use Fresh Herbs: For the best flavor, ensure that curry leaves, cilantro (coriander), and mint are fresh and green. Wilted or dry herbs will not yield the same vibrant taste.
• Proper Cleaning: Wash all the herbs thoroughly in water to remove any dirt or pesticides. You can soak them in water with a little vinegar before rinsing.
• Balanced Ratios: Balance the quantities of cilantro, mint, and curry leaves to your taste. Generally, cilantro forms the bulk of the chutney.
• Managing Spice: Adjust green chili quantity according to your preferred level of heat. Removing the seeds can also mitigate some of the spiciness.
• Tangyness: Add a sour element such as tamarind paste or lemon/lime juice to give the chutney an acidic note which complements the herbs’ flavors.
• Adding Sweetness: To counterbalance the heat and acidity, a small amount of sugar or jaggery can be blended into the chutney.
• Salt to Taste: Season with salt cautiously. It’s easier to add more later than to correct an overly salty chutney.
• For Thickness and Creaminess: Some recipes include grated coconut or roasted gram dal (dalia) which adds body and creaminess to the chutney. Yogurt is also sometimes included to create a creamier texture.
• Tempering (Tadka): A final tempering of mustard seeds, dried red chilies, asafoetida (hing), and urad dal fried in oil can be poured over the chutney to add another layer of flavor.
• Use of Water: Be conservative with water when grinding the chutney; you can always add more to reach the preferred consistency.

Serving suggestions about Curry Leaf, Mint, and Cilantro Chutney

• With South Indian Breakfasts: Ideal when served with dosas, idlis, and vadas. The freshness complements these savory breakfast items perfectly.
• As a Sandwich Spread: Spread it on sandwiches for an herbal kick. Works great with cucumber or tomato slices.
• With Grilled Foods: Pair it with grilled chicken or fish, applying it as a coating before grilling, or using it as a post-grill topping for an extra burst of flavor.
• Dip for Snacks: Serve it alongside savory snacks like pakoras, samosas, and chips for dipping.
• Chapati or Paratha Roll: Use it as a base for making rolls with chapatis or parathas, adding vegetables and grilled paneer or kebabs.
• In Salads: A spoonful of chutney can also jazz up a plain salad or be used in the dressing.
• Topping for Appetizers: Top off canapés or crackers with a small dollop of chutney for an elegant appetizer.
• Marinade for Proteins: Use it to marinate meats or tofu. The herbs and spices penetrate for a flavorful result.
• With Rice Dishes: Accompany rice-based dishes with the chutney, especially those that could use a fresh herbal element.
• Yogurt Mix-in: Stir into plain yogurt to create a flavorful raita to accompany spicy dishes.