MINT CHUTNEY

Love this chutney. Again adapted from Mrs K M Mathew's book. Goes well with chicken tikka .


INGREDIENTS

1. Coriander leaves chopped - 1/2 cup
2. Mint Leaves chopped - 1/4 cup
3. Green Chillies - 3(seeds removed)
4. Roasted Channa Dal - 1/2 cup
5. Sugar - 1/2 tsp(optional)
6. Lime Juice - 1 tsp(add only after tasting)
7. Curd(not sour) - 1/2 cup

METHOD

1. Put the leaves ,green chilies ,roasted channa dal, salt and 2 Tbsp yogurt into the blender and blend to a fine paste.
   

   

   
   

   
2. Add more yogurt  and grind to get the right consistency.
3. Transfer to a bowl .Taste and check for salt. The combineation of salt oand sourness is difficult to judge . So after getting the salt right , add the limejuice. Then add sugar if you feel the sourness needs to be balanced.

NOTES

• If roasted channa dal is not in hand, add cahew nuts or walnuts.
• The number of green chillies is optional.I deseed the green chillies before grinding it.
• The mint chutney can be frozen into cubes and kept in the freezer.