Serves 1
Directions
- 1Take fresh mint leaves from the field.
- 2Wash the mint leaves thoroughly.
- 3Place a pot (matka) on the heat for frying.
- 4Add oil to the pot.
- 5Add peanuts and fry them until golden.
- 6Add garlic, coriander, and cumin to the pot and fry them well.
- 7Break green chilies and add them to the pot.
- 8Cut tomatoes and add them to the pot.
- 9Add a little salt and mix everything well.
- 10Chop the mint leaves.
- 11Add the chopped mint leaves to the pot with the cooked tomatoes.
- 12Add a little turmeric powder.
- 13Add a little tamarind.
- 14Cook everything together until well combined.
- 15Once cooked and fried, transfer the mixture and grind it well to a chutney consistency.
- 16Prepare for tempering by placing a small kadai on heat.
- 17Add oil to the kadai and let it heat up.
- 18Add cumin, mustard seeds, and dal and fry them well.
- 19Add curry leaves to the tempering.
- 20Pour the prepared tempering directly over the chutney.
- 21Mix the chutney well and serve it with hot rice or roti.
Ingredients
- Mint (Pudina)
- Oil
- Peanuts (Moongfali)
- Garlic
- Coriander
- Cumin (Jeera)
- Green chilies
- Tomatoes
- Salt
- Turmeric powder
- Tamarind (Imli)
- Mustard seeds (Sarso)
- Dal
- Curry leaves
Equipment
Pot (Matka)Small Kadai
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