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MINT CORIANDER CURD CHUTNEY

Zingy Mint Coriander Curd Chutney for Dosa Lovers

Zingy Mint Coriander Curd Chutney is the tangy, herby delight your dosa dreams of! With mint, coriander, curd, and lemon, this quick chutney packs a cool, creamy punch. If you’re looking for an easy chutney recipe for dosa, idli, or snacks, this refreshing green chutney is your best bet. Perfect for lazy days and spicy cravings, this mint curd chutney balances heat and coolness in one tasty spoonful.


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Mint Coriander Curd Chutney served with dosa, made with fresh herbs, curd, and lemon juice – a cool, tangy dip that’s perfect for South Indian meals.¯

🚀 Speedy Chutney Fixes for Dosa Emergencies

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✔ Use thick curd for a creamy texture and avoid watery chutney.

✔ Don’t over-fry the mint—it can turn bitter! Just a light sauté keeps the flavor fresh.

✔ Want it spicier? Toss in one more green chilli.

✔ Lemon juice at the end brightens the chutney and balances the yogurt's tang.

✔ Tastes best when chilled for 15 minutes before serving.

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     Step-by-Step Recipe : 👣 Step-by-Step So Easy, Even Your Spoon Can Cook​

INGREDIENTS

  • 1 tbsp oil
  • 1 tbsp chana dal
  • 2 green chillies (cut into pieces)
  • 1 small onion (sliced)
  • 100 gms mint leaves
  • 50 gms coriander leaves
  • Salt to taste
  • 5 tbsp curd (yogurt)
  • 1 tbsp lemon juice
​South Indian style mint curd chutney with chana dal and lemon – creamy, tangy, and herby condiment for dosa, idli, or paratha lovers.

PREPARATION STEPS

  1. Heat 1 tbsp oil in a pan.
  2. Add 1 tbsp chana dal and 2 chopped green chillies. Fry for about 2 minutes.
  3. Add 1 sliced small onion and sauté until it turns transparent.
  4. Now add 100 gms of mint leaves and 50 gms of coriander leaves. Fry for 3 minutes and turn off the heat.
  5. Let the mixture cool completely. Transfer to a mixer jar, add salt to taste, and grind into a fine paste.
  6. Add 5 tbsp curd to the paste and grind once more to combine smoothly.
  7. Finally, add 1 tbsp lemon juice and mix well.
  8. Serve fresh with dosa, idli, or as a side with rice.

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