*Use fresh leaves.
*Adding coconut is optional.
* If adding 2 tbsp coconut chutney cannot be refrigerated for more days unlike the typical green / hara chutney.
Three Leaves Chutney RecipePrint This
IngredientsMint Leaves / Pudina – 1/4 cup Coriander Leaves / Dhaniya- 1/4 cup Curry Leaves/Kadi patta _ 1/4 cup Red chilli – 3-4 Chana dal – 2 tsp Urad dal – 1 tsp Tamarind – a small piece Jaggery – 1 tsp Asafoetida/Hing – a pinch Mustard – 1/2 tsp Coconut (optional) – 2 tbsp Salt _ as needed Oil – 1 tsp
1.Clean the leaves using a strainer and keep aside.
2.In a kadai, dry roast mustard till it cracks. Set aside and allow it to cool down. Add oil to the kadai, roast in medium flame, urad dal, chana dal and red chillies with asafoetida until dal turns golden. Remove in a plate to cool down.
3. Add leaves to the kadai and saute for 1 minute.
4. In a mixer grind to coarse roasted chilli, dal, mustard, hing along with tamarind, salt, jaggery and coconut.
5. Add leaves and little water, grind to a smooth paste.