Mint Tomato Chutney

Mint and Coriander are the most favorite herbs in my kitchen. I make coriander chutney quite often to go with ghee rice but mint leaves in most cases is reserved for chicken based dishes. S loves mint and often requests for this mint chutney but somehow I don't make it very often. I have tried many different versions of mint chutney but was never really satisfied with the taste. My last weekend trail with mint chutney was absolutely delicious and decided to make this version more often. Its a great side dish for dosai or idlis.

Ingredients

Serves - 4
Spice Level - Moderate
Prep Time - 10 min
Cook - 10 min

Mint leaves - 2 handful
Onions - small sized 2, chopped roughly
Tomato - 2 medium sized chopped roughly
Grated coconut - 2 Tbsp
Turmeric - a pinch
Oil - 1 Tsp

To roast and grind
Channa dal - 2 Tbsp
Dry red chilli - 4
Oil - 1 Tsp

To temper
Oil - 1 Tsp
Hing - a generous pinch
Mustard seeds - 1 Tsp
Urad dal - 1 Tsp
Curry leaves - 2 sprigs

How do you do it

1. Heat a tsp of oil and saute the channa dal and red chillies until golden brown. Keep aside. In the same pan, saute the mint leaves for a couple of minutes until they shrink in volume and is cooked well. Keep aside and cool.

2. Heat a tsp oil, add chopped onions and saute until translucent. Add the tomatoes, turmeric powder and half the salt now and cook until they turn soft and mushy. Keep aside and cool.

3. Blend everything together along with grated coconut and salt with required water into a smooth paste.

4. Heat 1 tsp oil in a pan and add hing. Add mustard - let it pop, add urad dal - let it brown, add curry leaves and pour it on top of the chutney. Mix well.

Serve with idli/dosai