Mint Leaves Chutney

Ingredients:

• Mint leaves- 1 cup
• Green chilies- 2-4 broken
• Tamarind- 1-2 small pieces, washed
• Salt- to taste
• Oil- 1 1/2 tbsp

For Tempering:

• Oil- 2 tbsp
• Chana dal- 1 1/2 tbsp (Senaga pappu)
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 3-4 broken 
• Asafoetida- 1/4 tsp

Method:

1. Remove the mint leaves from the stem and add to a dish of water.
2. Wash the leaves and change the water to remove any dirt or sand.
3. Heat oil in a pan and add the leaves by squeezing out the water and green chilies. 
4. Mix and cook for 5-7 minutes till the leaves change color and start to come together.
5. Meanwhile in a smaller pan heat oil and add chana dal, urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
6. Once the mustard splatters turn off the heat.
7. Let both the mixes cool down and first grind 70% of the tempering.
8. To that add tamarind, cooked leaves and salt.
9. Grind again by adding 2-3 tsp of water if required.
10. Finally add the remaining tempering and transfer to serving bowl.
11. Serve with rice, idli, dosa or roti.
12. Or you can prepare two separate tempering, one for grinding and other to add at the last. In that case, omit adding chana dal in the final tempering.

Tips:

1. This chutney stays good for 3 days when stored in refrigerator.
2. For those who like you can add a small piece of jaggery for mild sweetness.