MINT- CORIANDER CHUTNEY

INGREDIENTS:
1. CORIANDER LEAVES - 200 GMS
2. MINT LEAVES - 200 GMS
3. SPLIT GRAM OR URAD DHAL - 1/2 CUP
4. RED CHILLIES - 7
5. GREEN CHILLIES - 5
6. GRATED COCONUT - 3 TSP
7. TAMARIND - A MARBLE SIZED PIECE
8. SALT - ACC. TO YOUR TASTE
9. SESAME OIL - 3 TBSP
10. MUSTARD SEEDS - 1/4 TSP
11. ASAFOETIDA - A PINCH

METHOD:
1. HEAT 1/2 TBSP OF OIL IN A PAN . ADD URAD DHAL AND 4 RED CHILLIES TO THE PAN AND SAUTE TILL THE DHAL TURNS GOLDEN BROWN COLOR . LET THE DHAL COOL DOWN . TRANSFER THE DHAL AND RED CHILLIES TO MIXER GRINDER JAR .
2. WASH BOTH THE LEAVES WELL . SAUTE THE LEAVES ALONG WITH GREEN CHILLIES IN THE SAME PAN FOR A MINUTE .
3. ADD THE COOKED LEAVES TO THE MIXER GRINDER JAR .
4. ADD TAMARIND, GRATED COCONUT AND SALT TO THE JAR AND GRIND WITH 1 CUP OF WATER . TRANSFER THE CHUTNEY TO A BOWL .
5. HEAT 2 1/2 TBSP OF OIL . ADD MUSTARD SEEDS TO THE PAN . AFTER THE MUSTARD SEEDS CRACKLE, ADD ASAFOETIDA . TURN OFF THE FLAME AND ADD THE SEASONINGS TO THE CHUTNEY . SERVE THE CHUTNEY WITH WHITE RICE, IDLIES OR DOSAS .

SERVINGS: UP TO 6 PEOPLE .