Mint is such a versatile flavor and can be used in so many ways, but an easy one is this chutney. This chutney pairs well with idli, dosa and adai.
Saute onions, mint, ginger, garlic and coconut 
Prepare tempering 
Mint Chutney
Mint is such a versatile flavor and can be used in so many ways, but an easy one is this chutney. This chutney pairs well with idli, dosa and adai.
Servings: 6
Ingredients
- 1 cup fresh mint leaves
- 1 cup onion (chopped)
- ½ cup grated coconut or cut pieces
- 1 tbsp channa dhal
- 1 tsp urad dhal
- ½ tsp mustard seeds
- 6 green chilies (adjust to taste)
- ½ inch tamarind piece
- ½ inch ginger cube
- 1 garlic clove
- 2 tbsp oil
- salt to taste
For tempering:
- 1 tsp mustard seeds
- 2 red chilies
- ⅛ tsp asafoetida (also known as hing or perungayam)
- 6 curry leaves
Instructions
- Add 2 tbsp oil to a pan. Once hot, add mustard seeds, urad dhal, channa dhal and asafoetida.
- Once mustard seeds crackle, add onions and saute until translucent.
- Add mint, ginger, garlic, coconut, tamarind and salt. Saute for 3-4 minutes.
- Let this cool. Then, grind with warm water, as needed.
- Next, add ingredients under "For tempering" to a small pan. Once the mustard seeds crackle, remove from heat and pour over ground chutney.
- Serve as a side dish.
