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.