Kothmir aur Pudina Ki Chutney
This is one of the most cherished recipes very close to my heart. I love this chutney immensely, and it goes very well along with almost all snacks like pakode, samosas, bhajiye, and tastes heavenly especially along with Khichdi. It has got all the goodness in it. I remember, my beloved Dadi (Grandmother) always used to ask a second helping of this chutney.. some times more than once! Memories are always associated with food.. many many memories with each and every dish on your table and I know everyone can agree with that.
I cherish this recipe because this is my humble mother’s recipe which was taught to her by her mother. My Nani (Grandmother) is a very nice soul, she is a great cook too. Now, but due to age, both my Nani and Dadi, my paternal and maternal grandmothers cannot cook much today, but I can always ask them for the treasured tips, and recipes which are priceless to me.
Hara Dhaniya aur Pudine Ki Chuteny – Coriander and Mint Chutney
I have slightly modified the recipe here, and used thai red chillies too. They are optional. Use them if you like, you can substitute them by adding a few more green chillies depending how spicy you want this chutney to be. Also, you can add a few roasted groundnuts to the Chutney, makes it more flavorful, but here I haven’t.
Store this Chutney in an airtight small glass jar in the refrigerator for upto a week.
Hara Dhaniya aur Pudine Ki Chutney – Coriander and Mint Chutney
Fresh Cilantro/Kothmir/Hara Dhaniya – 1 cup, packed tightly, washed and dried on paper towels, roughly chopped along with the tender stems
Fresh Mint Leaves/Pudina – 1 cup, packed tightly, washed and dried on paper towels, roughly chopped, only leaves
Garlic pods – 4, large, roughly chopped
Thai Red Chillies – 3, washed and chopped
Green Chillies – 4, washed and chopped
Curry leaves – 6-8, washed
Tamarind ball – without seeds, about the size of a golf ball (or) Tamarind Concentrate – 3 tbsp
Sesame seeds – 1 tbsp
Dry Desiccated Coconut – 1/2 cup
Salt – 1 1/3 tsp or according to taste
Canola/Sunflower Oil – 1/2 tsp
1. In a non stick pan at medium high heat, pour oil and as it warms up, add the shredded coconut and the sesame seeds, and roast them both together till light brown and aromatic. Let it cool. Keep aside.
2. Put the tamarind ball in a cup of warm water. Once the tamarind pulp is all soft, sieve the pulp and keep it aside.
3. In a blender container put the coriander leaves, mint leaves, garlic pods, red and green chillies, curry leaves, tamarind pulp, sesame seeds, shredded coconut and salt. Blend it till nice and smooth. You can add about half cup of water to aid in the blending if needed.
Updated on April 30 ’09: I am sending this Chutney over to Jhiva for Ingredients/JFI event, initiated by Indira originally. I am a great admirer of Indira’s efforts towards inspiring people about Indian Cuisine. Her blog with simple Indian vegetarian recipes is a sea of knowledge. Kudos to her work.
The theme for JFI is the most used asian herb ‘Cilantro’, known for its very aromatic and refreshing flavors, being hosted by Cilantro herself at her blog.
Whenever you are free, listen to this song ‘Luka Chuppi’ from the bollywood movie ‘Rang De Basanti’.
Its a very beautiful, touching, soulful song hindi song, sung by the great Lata Mangeskar and A.R Rahman, never fails to bring tears in my eyes.