“This is a south-Indian style fresh chutney that is best eaten with rice and ghee. It would also serve as a great accompaniment to dosas.” - by SUSMITA
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Heat 1 teaspoon oil in a pan over medium heat. Add the mint leaves and fry until slightly wilted, 3 to 5 minutes. Remove from heat and set aside.
- Heat 2 teaspoons oil in a skillet (or a kadhai, if you have one). Add the red chile peppers, black lentils, coriander seed, chana dal, and mustard seed; cook in the hot oil until the lentils brown and the seeds start to splatter; remove from heat and allow to cool slightly. Grind the mixture into a coarse powder using a mortar and pestle; add the mint leaves, tamarind paste, and salt; continue crushing until the mint is completely integrated.
Nutrition
Amount Per Serving (16 total)
- Calories
- 16 cal
- < 1%
- Fat
- 1 g
- 2%
- Carbs
- 1.4 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Here's a simpler version since I can't figure out how to submit a recipe. Blend (1 bunch fresh coriander, 1 clove garlic, 1 tablespoon minced fresh root ginger, 1 minced green chilli, 1 tablespoon pea..." See morenuts, salt to taste and 2 tablespoons lemon juice) in a food processor. Add a few drops of water if it gets too dry... Totally yum with mayo on sliced bread"
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