Mint Chutney for rice
Mint – 1 bunch ( 3,4 cups of leaves)
Thour, ulund, gram dhal – 1 tbs each
Coriander seeds, jeera – 1 tsp each
Pepper – 1/4 tsp
Red chilly – 5
Garlic cloves – 5
Coconut – 3,4 tbs
Gingerly oil – 3 tsp
Salt, hing, tamarind – 1 inch.
In oil fry all dhals, Coriander seeds, pepper, jeera, red chilly, add mint leaves, garlic and fry for a minute. Add coconut, mix well and switch off.
Add salt, tamarind, hing and grind to a thick, smooth chutney by adding a little water.
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