Scale
Ingredients
- 2 cups Mint leaves (Pudina) {washed clean}
- 1/2 cup Freshly Grated Coconut {Thaw if using frozed coconut}
- 1/4 cup Tamarind Fruit (or use 2 TBsp Tamarind Puree)
- 1/4 cup warm water (to soak tamarind fruit)
- 4 Dried Red Chilli (more or less according to spiciness) {{Or any kind or Chilli for spiciness}}
- 1 TBsp Urad Dal (Split Black Gram) {skip if unavailable & use some other lentil}
- 1 tsp Vegetable Oil
- 2 tsp Salt (adjust to taste)
- ** More Water if you want a more liquid-y chutney
For tempering (optional, but preferable)
- 1 tsp Vegetable Oil
- 1 tsp Black Mustard Seeds
- 2 TBsp Curry Leaves
Instructions
- Soak the Tamarind in warm water for 10 minutes to ease the pulp out.
- In a wok / pan with high sides, heat the oil, add Urad Dal (Split black gram) and Dry Red Chilli.
- Fry till the Urad dal turns light golden brown. (around 3-4 minutes on high)
- Add the whole thing along with the tamarind soaked in water to a blender / grinder.
- Add freshly grates coconut to the mixture.
- Meanwhile on the same wok, add the clean, washed Mint Leaves.
- Fry for 3-4 minutes until it has reduced to a mush. This frying gives a distinct taste to the chutney.
- Add the reduced leaves to the blender. Add SALT & Blend to a coarse paste.
- For the tempering, heat oil, add mustard seeds. Once that starts to splutter, add curry leaves & turn off.
- Add this to the chutney. Mix well & serve
Notes
- Stays well in the refrigerator upto a week
- Category: Chutney
- Cuisine: South Indian