Mint chutney is made only when the regular gets boring. They have a strong flavor and can actually dominate the dish. The mint chutney here is made slightly tangy for the palate. It has onions and tomatoes which give it a good consistency. The left over chutney can also be used as a spread on bread.
Mint Leaves – A handful
Onions – 1 no
Tomato – 1 no
Coconut (grated) – 2 tbsps
Salt – to taste
Channa Dhal – 1 tbsp
Red Chillies – 5-7 nos
Oil – ½ tsp
Mustard seeds – 1 tsp
Urad Dhal – 1 tsp
Curry leaves – 1 sprig
Add channa dhal and red chillies and roast till dhals turn slightly brown.
Add Mint leaves to it and sauté till the mint leaves reduce in its quantity.
Transfer to a plate and set aside.
Add the onion and tomato with a little oil and fry till onion turns transparent and tomatoes turn soft.
Cool down and grind the roasted items with the onions, tomato and add the coconut and salt while grinding.
Grind to a smooth paste with water according to the required consistency and transfer to a serving bowl.
Heat a small pan with oil and temper with the tempering items given and transfer to the serving bowl.