Mint Details
A coconut chutney with a dash of mint
Servings
3
Passive Time
20
minutes
Servings
3
Passive Time
20
minutes
Ingredients
cup
¼mint leaves
cup
½grated coconut
1
gram
tbsp chana/bengal
roasted
inch
½ginger
roughly chopped
8-9
Curry Leaves
1
or 2 green chilies
chopped
1
tbsp
Oil
For Tempering
tsp
¾mustard seeds
8-9
Curry Leaves
pinch
aof Asafetida
Instructions
Heat oil in a small pan.
Fry the mint leaves, curry leaves and ginger till the mint and curry leaves become crisp.
Remove this mixture from the pan and let it cool.
In a grinder, add the rest of the ingredients along with the fried mint leaves, curry leaves and ginger.
Add about ¼ or ½ cup water and grind to a smooth paste.
Preparing the tempering
In the same pan, add oil if required.
Add the mustard seeds and let them crackle.
Then add the curry leaves and asafetida.
Fry for some seconds.
Pour the tempering mixture along with the over the chutney.
Stir well and serve immediately.