There are many types of Chutneys which can be served with Idli, Dosa etc…like Brinjal Chutney, Tomato Onion Chutney, Tomato Lentil Chutney, White Coconut Chutney, Red Coconut Chutney, Cabbage Chutney, Madurai Kara Chutney, Mint Chutney etc.
Mint (Pudhina) Leaves – 1 cup
Grated Coconut – ¼ cup
Ginger – 2 inch long
Tamarind – small marble sized ball
Roasted Bengal Gram ( Pottu Kadalai / Dalia) – 2 tbsp
Asafetida (Hing) – 1 pinch
Salt to taste
Oil – 1 tbsp
Mustard (Rai) – ½ tsp
Curry leaves – 1 strand
Add all the ingredients to a mixer jar and grind to a fine paste.
Ensure that the ingredients stuck to the side are pushed down with a spoon once a while. Add little water and grind to a fine paste. Transfer to a bowl.
Heat Oil in a pan. Add Mustard. When it crackles, add Curry Leaf. Add Asafetida (Hing) and add this mixture to the Chutney.
This Pudhina Chutney goes well with Idli, Dosa etc.