Kitchen-Kollections

Dhaniya Pudina or Coriander Mint Chutney or spread
Ingredients

1 bunch mint leaves
1 bunch coriander leaves
half cup curry leaves
lemon sized tamarind, soaked in water
1 clove garlic
1 inch garlic
2 tbsp groundnuts
2 inch piece of coconut

Tadka or Popu

1/2 tsp mustard seeds
1 tsp urad dal
3/4 tsp jeera
3-4 pinches of asefotida
3 dried red chillies
3 green chillies
2-3 menthulu
5 tsp of oil
salt to taste

Method

Pour some oil in a pan and, fry ginger, garlic, curry leaves. Fry until the leaves turn crisp. Remove and keep aside

In the same oil, fry mint leaves. once they are cooked properly or become soft  remove them and keep aside. In the same manner fry coriander leaves and keep them aside. In the remaining oil and add all ingredients for tadka and fry for a while.

Now the grinding part. In the grinder, add the fried leaves, ginger, garlic, coconut pieces, groundnuts, soaked tamarind and tadka and grind well. Add little water so that paste like consistency is reached. Add salt to taste and your chutney is ready. This chutney is an excellent appetizer and is often used as spreads for making tasty sandwiches.

Note: This chutney will stay good for 2 days if stored in a refrigerator.

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