Coriander Mint Chutney - South Indian Style - Strictly not for Chaat.

One more recipe from moms kitchen knowledge. A south Indian style Mint chutney.

So lets begin with the recipe

Ingredients :
Mint leaves : 1 and 1/2 cup
Coriander leaves : 1/2 cup
Tamarind : Just about 1 inch.
Sesame seeds : 1/4 cup
Methi seeds : 1/4 tspn.
Salt : as per taste
Red chilies : 5
Green Chilies : 4 to five (More or less as per the spice you require)
Coriander seeds : 1 tspn
Oil : 3 tspn
Mustard seeds : 1/2 tspn
Cumin seeds : 1 tspn
Garlic pods : 3 to 4 crushed
For tadka :
Urad dal : 1/4 tspn
Chana da; : 1/4 tspn.
Asafeotida : 1/4 spoon.
Red chilies : 1
Cumin seeds : 1/4 tspn


Method :

• Soak mint leaves and coriander leaves in water for 5 mins. This is help the dust particles to deposit on bottom of the bowl.

Part 1 : 

• In a aluminium pan, dry roast sesame seeds. Dont let them the change color. Roast them on low flame for about 2 mins or until sesame seeds are warm enough.
• Take sesame seeds out the pan. 

Part 2

• Now in the same pan, add little amount of oil, and let it heat up, Now add garlic pods, green chilies, red  chilies, Methi seeds and coriander seeds. Saute them on medium flame for about 3 to 4 mins or until you see green chilies slightly turning to pale color.
• Turn off the flame and let it rest and cool down in room temperature.

Part 3

• Now take a aluminium pan, add little oil and heat it up on low flame.
• Now add cumin seed, and let it splutter.
• Now add Fresh mint and coriander leaves which have been soaking in water for 5 mins. Do not add water take only mint and coriander leaves in your palm and press them to release excess water from them.
• Add these leave to our pan. Add salt, and tamarind. Saute them. Turn the flame to medium and close the lid for 3 mins.
• Now open the lid and saute them. Make sure leaves dont stick to the pan. You will notice the amount or quantity of leaves had reduced to half. Saute and reduce the flame. If you see more water in the pan do not close the lid let it cook with lid open for 4 mins. If you do not see much water, close the lid and let it cook for 2 mins.
• When coriander and mint leaves reduced to less than half, turn off the flame, let it rest and bring it to room temperature.

Part 4

• Now, in a mixer add sesame seeds and grind them to powder.
• Now add part 2 mixture i.e red and green chilies, coriander and methi seeds and garlic pods. Grind the min the same mixer jar.
• Now add final part i.e our mint and coriander mixture. Grind them to a paste. If you wish you can add little oil while grinding them.
• Once you get a fine chutney consistency, empty the jar and put the chutney in to bowl
• Now take a small pan on low flame, add little oil, add cumin seeds, red chilies, chana dal and urad dal saute. Add asafoetida and saute. Once urad dal and chala dal change color to light golden brown, turn off the flame and pour this over chutney and mix.

Serve it with dosa, idly, uthappam, appam, vada or rice.