Mint Chutney Recipe
Mint leaves – 1 cup, fresh
Coriander leaves – ½ cup, fresh or curry leaves – 10
Tamarind extract – 1 teaspoon, without fibres or seeds
Coconut – 2 tablespoons, grated (optional)
Green chillies – 4, medium hot
Cummin seeds – 1 teaspoon
Salt – ½ teaspoon or to taste
Black gram dal – 1 teaspoon
Oil – 1 teaspoon
Method: Wash the mint and coriander leaves thoroughly in water. Grind all the ingredients together with a little water to a smooth paste. Let the paste remain in the blender while you make the oil very hot in a frypan. Fry the black gram dhal in hot oil till lightly browned. Pour the oil with fried dhal into the paste and continue grinding till the dhal also is mashed and blended thoroughly.
This chutney helps a lot in digestion especially when used it with rich oily dishes.
Traditional Indian Home Cooking: Mint Chutney