MINT CHUTNEY

 TOMATOES, MINT, COCONUT

 URAD DAL DRY RED CHILIES

 AFTER FRYING ALL THE INGREDIENTS

 CHUTNEY READ TO EAT

INGREDIENTS
mint / pudina 1big bunch or leaves 1 cup
coconut 2-3 tbsp ( optional)
tomatoes 3-4
dry red chilies- 4-5 as per taste
urad dal 1 tbsp
mustard seeds  1/2 tsp
hing little
salt to taste
oil  1 tbsp
imli little as per taste ( optional, as you're using tomatoes)

METHOD
remove the leaves from the stem, wash well, keep in a colander
in a pan / kadai, heat oil, add mustard seeds, once it crackles, add urad dal and chilies, fry till dal turns light brown, add hing, tomatoes chopped, fry well for 3-4 minutes on medium flame, stirring from time to time
add coconut, fry for another 2 minutes, add mint leaves, fry for another 2 minutes, if adding imli add that also
cool, put in a blender, grind to a slightly coarse chutney without adding water, add salt, mix well.
This chutney goes well with rice, dosa, idli, adai, roti, bread toast, even somasa, kachori.

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