MINT CHUTNEY FOR RICE

 INGREDIENTS:-

1. Mint leaves              1 bunch
2. Coriander leaves      1/2 leaves
3. Red chilies               5
4. Green chilies             2
5. Tomatoes                 2 
6. Onion                      1 big
7. Garlic                      6 pods
8. Ginger                     1"
9. Coconut                   1/2
10. Roasted gram           3 tbsps
11. Salt                          2 tsp
12. Lemon                     1
13. Oil                           2 tbsp
14. Sambar powder       1 tbsp

FOR SEASONING:-

1. Oil                         1 tbsp
2. Mustard seeds       1 tsp
3. Bengal gram         1 tsp
4. Urad dhal              1 tsp
5. Curry leaves          little
6. Hing                      1/4 tsp

METHOD:-

• Wash mint and coriander leaves, cut onion, tomatoes into big pieces.
• Heat oil in a kadai, add red chilies, green chilies and onion.
• Fry for a minute and add tomatoes, salt, ginger and garlic.
• After the tomatoes half cooked add mint and coriander leaves,
• Mix and cook for 2 minutes with closed lid.
• Finally add coconut, roasted gram and off the stove.
• Cool and grind with sambar powder, lemon to a smooth paste.
• Add little water. Season with mustard seeds, bengal gram, urad dhal, curry leaves and hing.
• Pour over chutney and serve with rice. Add ghee or oil to rice.
• It tastes yummy.