Green chutney is the apt combination for vegetable biriyani. No sauteing, no cooking, no tempering. Just take all the ingredients in right proportion and grind to make this finger-licking easy and tasty green chutney.
I learnt this green chutney recipe from my athai(MIL). She is an expert in kongunadu(Coimbatorean) authentic dishes. Also, she learnt many other dishes from a Railway Catering Chef , who was her neighbor. My MIL is my main source for recipes 🙂
I have made this green chutney for 5 years by now. Whenever I make it for my friends or take it to potlucks, none of them stepped back without asking for this recipe. If I still delay posting this here, I would be in trouble repeating this recipe orally again & again !! Finally, revealing my favorite green chutney recipe 🙂 Do try and let me know how u liked it !!
Green chutney recipe – Stepwise pics follow the below printable description:
- Coriander leaves/Malli - 10 dense stalks
- Mint/Pudhina - 15 small leaves
- Curry leaves/Karivepilai - 5 leaves
- Green chilli - 1
- Small onions - 4
- Garlic clove - 1
- Tamarind - small pinch
- Fenugreek/methi seeds/Vendhayam - 5
- Grated coconut - ¼ cup tightly packed
- Fried gram/pottukadalai - 1.5 tsp
- Salt - ¼ tsp or as required
- Water - 2 tbsp
- Wash 5 curry leaves, 15 small mint leaves, 10 dense stalks of coriander leaves and 1 green chilli. Peel the skin of 4 small onions and 1 garlic clove. Take a pinch of tamarind and 5 fenugreek/methi seeds. Take ¼ cup tightly packed grated coconut and 1.5 tsp fried gram/pottukadalai.
- Put all the ingredients in mixie. Chop coriander leaves before adding.
- Add ¼ tsp salt or as required. Pulse in mixie until there are no solid bits.
- Add 1 or 2 tbsp water as per required consistency and pulse again. Adjust salt , if required and transfer to serving bowl.
Do not replace small onions with big ones.
Increase green chilli if you want it more spicy.
Preparation – How to make green chutney?
1.Wash 5 curry leaves, 15 small mint leaves, 10 dense stalks of coriander leaves and 1 green chilli. Peel the skin of 4 small onions and 1 garlic clove. Take a pinch of tamarind and 5 fenugreek/methi seeds. Take 1/4 cup tightly packed grated coconut and 1.5 tsp fried gram/pottukadalai.
2.Put all the ingredients in mixie. Chop coriander leaves before adding.
3.Add 1/4 tsp salt or as required. Pulse in mixie until there are no solid bits.
4.Add 1 or 2 tbsp water as per required consistency and pulse again. Adjust salt , if required and transfer to serving bowl.
Serve this easy and yummy green chutney with vegetable biriyani or any variety rice.. Just try with whatever u wish – dosa, chapathi, bread, veg or non-veg starters …
Tips/Tricks in making green chutney:
- Do not increase chutney dal/pottukadalai or methi seeds/vendhayam more than mentioned.
- Do not replace small onions with big ones.
- Increase green chilli if you want it more spicy.
Nutritional Benefits in green chutney
Mint Leaves – Phosphorus, Zinc, Dietary Fiber, Vitamins A,B,C, Folates, Calcium, Iron, Magnesium, Potassium, Copper and Manganese
Coriander leaves – Vitamins A&C, Potassium, Manganese, Folates & other minerals
Onion – Vitamins B&C, Fiber, Calcium, Iron, Potassium & other minerals
Coconut – Iron, Potassium, Magnesium, Vitamins B&C, Fiber & good fats
Biriyaniku chutney sounds interesting…looks yum
@Sharmispassions, Thank you Sharmi 🙂