Mint Coconut Chutney

Wash the mint leaves and drain the water.

Heat a pan with oil, add mint leaves, saute this for a 1-2 mins in a medium flame until it shrinks in volume.

In a blender(mixie), add coconut, roasted bengal gram, green chilies, ginger, garlic, tamarind, salt, water and finally add mint leaves. Grind it to a smooth paste. Transfer this to a bowl.

Heat a same pan with little oil, add mustard, urad dal, curry leaves and asafoetida, after it splutters, transfer this tempering to ground chutney. Mix well with spoon.

Yummy mint coconut chutney is ready to serve with idly or dosa or paniyaram.

Tips :

You can also add 1/2 cup of mint leaves and 1/2 cup of coriander leaves to make this chutney.

Addition of ginger and garlic gives a nice flavor to this chutney.

Addition of tamarind gives a nice tangy taste.

You can also add curry leaves while grinding instead of adding them to tempering.

Adjust the no of green chilies according to your taste. Here I used thai green chilli, it was spicy so I added 3.