Mint Chutney

🔥 Prep

• Rinse 100 g mint leaves, pat dry, and remove thick stems.
• Measure 2 tbsp grated coconut and set aside.
• Measure 1 tbsp roasted gram (chana dal) and set aside.
• Roughly chop 2 green chillies (adjust to taste).
• Measure 0.5 tsp tamarind paste.
• Measure 0.5 tsp mustard seeds.
• Measure 1 tbsp oil.
• Measure 1 tsp salt.

🔥 Cook

• 1. Place the mint leaves, grated coconut, roasted gram, green chillies, tamarind paste, and salt into a blender; blend until a coarse paste forms, adding a splash of water if needed to facilitate blending.
• 2. Heat 1 tbsp of oil in a small pan over medium heat for 30 seconds until the oil is hot but not smoking.
• 3. Add the 0.5 tsp mustard seeds to the hot oil and sauté for 10 seconds until they begin to pop and release aroma.
• 4. Pour the tempered mustard seeds and oil over the blended mint chutney and stir to combine.
• 5. Taste and adjust salt if necessary; let the chutney rest for 5 minutes at room temperature to allow flavors to meld before serving.

🔥 Serve

• Serve the mint chutney in a small bowl alongside steamed idlis or crisp dosas.
• Use as a refreshing dip for samosas, pakoras, or vegetable sticks.
• Pair with South Indian meals like sambar rice or curd rice for a burst of freshness.
• Garnish with a tiny drizzle of oil or a few fresh mint leaves for extra aroma, if desired.