Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

16 calories; protein 0.5g; carbohydrates 1.4g; fat 1g; sodium 0.8mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/23/2011
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 peanuts 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 Read More
(2)
Rating: 5 stars
11/30/2009
Co0o0o0l thanks for sharing Read More