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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This is a south-Indian style fresh chutney that is best eaten with rice and ghee. It would also serve as a great accompaniment to dosas. Ingredients:
1 teaspoon cooking oil |
1 1/2 cups fresh mint leaves |
2 teaspoons cooking oil |
6 dried red chile peppers |
1 tablespoon skinned split black lentils (urad dal) |
1 tablespoon coriander seed |
1 teaspoon chana dal beans |
1 teaspoon mustard seed |
1 teaspoon tamarind paste |
salt to taste |
Directions:
1. Heat 1 teaspoon oil in a pan over medium heat. Add the mint leaves and fry until slightly wilted, 3 to 5 minutes. Remove from heat and set aside.
2. Heat 2 teaspoons oil in a skillet (or a kadhai, if you have one). Add the red chile peppers, black lentils, coriander seed, chana dal, and mustard seed; cook in the hot oil until the lentils brown and the seeds start to splatter; remove from heat and allow to cool slightly. Grind the mixture into a coarse powder using a mortar and pestle; add the mint leaves, tamarind paste, and salt; continue crushing until the mint is completely integrated.
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