PUDINA CHUTNEY

INGREDIENTS:

Coconut	½ cup grated
Mint leaves	Handful
Salt	As per taste
Turmeric powder	¼ tsp
Green chili	1-2
Ginger	1 inch piece - chopped
Fried gram dal	1 tsp
Oil	1 tsp
Mustard seeds	½ tsp
Curry leaves	1 sprig

METHOD:

• Wash the mint leaves well.  Lightly saute the mint leaves in pan until the leaves wilt. The leaves should retain the green color and don’t let the leaves turn brown.
• In a mixer-grinder jar, add grated coconut, fried gram dal, salt, turmeric powder, ginger, green chili and sautéed mint leaves.
• Grind everything into a smooth paste and add few tbsps. of water if required. Transfer the chutney to a bowl.
• In a small tadka pan, heat a tsp of oil and add a sprig of curry leaf and mustard seeds. When the seeds splutter, add the tadka to the chutney and mix.
• Serve the chutney with dosa or idli.