Tuesday, September 6, 2011

Mint Chutney

A simple mint chutney to go with your idli or dosai!

Fresh mint leaves  - 1/2 cup (or 2 handfulls)
Fresh coriander leaves - 1/4 cup (leaves from about 4 sprigs)
Urad dal - 2 tbsp
Red chilis - 3
Fresh grated coconut - 2-3 tbsp
Heeng - 2 pinches (I used a small piece of the whole heeng bar)
Curry leaves - 3-4 leaves
Mustard seeds - 1/4 tsp
Salt - to taste!
Oil - 1-2 tbsp

Heat a tbsp of oil in a pan and roast the dal+red chilis+heeng till the dal is golden brown. Remove on to a plate and roast the fresh leaves till they wilt. Turn the stove off and add the coconut and the roasted dal mix, add salt to taste and let it cool. Add some water (depending on how thick or runny you want it) and grind it in a blender and take it out in your serving bowl. In a small pan, heat some oil and splutter mustard seeds and curry leaves and add to the chutney. You can also add 1/2 tsp of sesame oil over for a good taste and smell :)

1 comment:

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