2 Cup mint
1 Cup curry leaves
1/2 Cup coriander leaves
3 Green chilies
1 Inch piece Ginger
1/2 Cup coconut (fresh)
Small piece tamarind
salt to taste
For the tempering:
1/2 tsp Mustard seeds
1/2 tsp Black gram dhal
2 Dry red chillies
1 Pinch hing(Asafoetida)
1 to 2 Sprigs Curry leaves
Preparation:
Heat a wok and add a tsp of oil fry the curry leafs mint and coriander along with ginger and green chilly allow the leafs to wilt and reserve in a platter and allow to cool...in a mixer grinder add coconut tamarind salt and grind well then add the fried mint and other ingredients to the blender and grind well adding little water reserve to a serving dish....in a fry pan add 2 tbsps oil and temper the mustard seeds black gram chillies along with asafoetida then add the curry leafs and temper the chutney serve...this chutney ia very tasty with bread , roti or any dish your just have it with rice as well superb ac-compliment do try this recipe and post your comments...enjoy...:)