Pudine ki Chutney/Mint Chutney

• 1 cup tightly packed Pudina/Mint leaves
• 2 Garlic pods
• 4 Green chillies
• ¼ cup fresh Coriander leaves
• 2-3 tbsp. Dry Coconut, finely sliced
• 2 tbsp. thick Tamarind paste
• Salt
• 1 tbsp. Oil

TEMPERING/TADKA:

• ½ tbsp. Cumin seeds
• 2 dry Red chillies
• 5-6 fresh Curry leaves
• ½ tbsp. Oil

• In a heavy bottom cooking vessel, finely/thinly sliced dry coconut pieces and set aside.
• In the same vessel add oil and to it add pudina/mint leaves, cut green chillies, garlic pods, salt, coriander leaves and tamarind paste.
• Fry on low for 4-5 minutes or until everything combines together and leaves are soft. Leave the mixture to cool.
• First grind the dry roasted dry coconut and then to it add the above made mixture and grind until smooth paste by adjusting salt.
• For tempering, add oil to kadai and to it add cumin seeds, when they start to splutter add red chillies and curry leaves. Fry till curry leaves turn crisp.
• Add this tempering to the above made pudina/mint chuntey.
• Add love to make this chutney taste more ‘yummy’.
• Serve with rice or paratha or dosa or kichidi.