Mint Chutney(Solaiachi kitchen)

Mint chutney will taste excellent with dosa and idly too. The procedure for mint, coriander and curry leaf chutney is almost the same.I tried it which came fantastic...

INGREDIENTS U NEED:

1.Coriander or mint or curry leaves-1 cup ( 1 kattu)
2.Raw chillies-6 (if big use less)
3.Small onion -20(if not available big onion-1 or 2)
4.Grated coconut 4 table spoons
5.Tamarind-a very small piece
6.Salt to taste

METHOD OF PREPARATION:

• Keep the kadai in the stove. Pour 1 spoon oil. When the oil gets heated first add the onions and chilies .Let it cook for a minute. 
• Then add the grated coconut allow this also to cook for a minute. Finally add the coriander. Mix everything well twice or thrice with the spatula. Switch off the stove.
• Coriander need not get cooked much. If you are using mint or curry leaf instead of coriander allow those also to cook for 2 minutes. Coriander tastes good without much cooking. After the mixture gets cooled add the salt and tamarind and grind it in the mixie. It is not a must that you should season it after grinding, as everything is put in the stove before grinding. But if you are having guests then seasoning will make it more attractive and tasty. 
• Season it with ½ spoon mustard and urud dhal.

GOES WELL WITH:

   Biryani

RATING:
*****