Green chutney
               Coriander chutney
                                    Mint chutney

Ingredients

fresh mint leaves  – ½ bunch
coriander leaves  – ½ bunch
green chilli – 1
garlic – 1 pod
salt – 2 pinch or to taste
lemon juice – ½  tsp.
yoghurt – 2 tbsps.

Method

Wash leaves thoroughly and separate mint leaves from its stalks.  Put all the ingredients in a grinder and grind well into a smooth paste.  The chutney is ready to serve.

 This chutney can be stored as ice cubes.  Whenever you need the chutney you can put those cubes in room temperature and your fresh chutney is ready to use in few minutes. But don’t deforest or warm, which it may lose its freshness.

 

Coconut Chutney for dosa.

Coconut – 1 cup
Ginger – 1cm piece
Green chilli  - 1no
Small onion 3-4 nos / ¼ onion
Curry leaves - 1spring
Tamarind - 2cm diameter ball
Salt to taste

Oil – tbsp
Mustard – ¾ tsp
Curry leaves – 1 spring
Dried red chillies – 2nos (cut into 2-3 pieces)


Grind coconut, ginger, green chilli, onion, curry leaves, tamarind and salt with little of water that you need for chutney. Once it done, keep aside.

Heat oil in a pan. And pop mustard.  Once the popping sound is finished, turn of the flame.  And add curry leaves and dried red chillies to it and give a fry till the chillies turn to brown colour. Add the above grinded mix to it and mix well.

Chutney for dosa is ready.