About this recipe:This is an Indian fresh chutney, which is best eaten with rice or dosas. Mint and lentils are pan-fried, then ground together into a coarse paste. You can also grind the mixture in a mortar and pestle if you don't have a food processor. Serve with dosas.
1 teaspoon cooking oil
40g fresh mint leaves
2 teaspoons cooking oil
6 dried red chillies or crushed chillies to taste
1 tablespoon skinned split black lentils (urad dal)
1 tablespoon coriander seeds
1 teaspoon chana dal beans
1 teaspoon mustard seeds
1 teaspoon tamarind paste
salt to taste
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Method Prep:10min › Cook:10min › Ready in:20min
Heat 1 teaspoon oil in a pan over medium heat. Add the mint leaves and fry until slightly wilted, 3 to 5 minutes. Remove from heat and set aside.
Heat 2 teaspoons oil in a frying pan. Add the red chillies, black lentils, coriander seeds, chana dal and mustard seed; cook in the hot oil until the lentils brown and the seeds start to splutter; remove from heat and allow to cool slightly. Grind the mixture into a coarse powder using a mortar and pestle; add the mint leaves, tamarind paste and salt; continue crushing until the mint is completely integrated.
Skinned split black lentils and chana dal beans are available in most Indian/South Asian stores.