Chutneys

3.Mint Chutney:

Ingredients:

1 bunch mint leaves,1 large onion,2 tsp pomegranate seeds or a small raw mango,4-5 green chillies,salt to taste.

Method:

Clean and wash the mint leaves.Grind all the ingredients for the mint chutney to a fine paste.Refrigerate till serving time.

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4.Coconut Chutney:

Ingredients: Yield:1 cup

1/4 cup(40g)groundnuts,1 cup grated coconut,1/3 cup beaten curd,3 green chillies,1 tsp salt,1/2 tsp sugar,2 tbsp water. For Tempering: 1 tbsp vegetable oil,1/2 tsp mustard seeds,1/2 tsp split skinned black gram,6 small curry leaves.

Method:

Put groundnuts on a griddle on medium heat.Stir constantly till groundnuts start crackling(about 5 minutes).Remove from griddle.Allow to cool.Remove skins by rubbing groundnuts.Mix groundnuts and all the other ingredients except water.Grind into a paste gradually adding water.

To make tempering:Heat oil in a small pan on medium heat for about 1 minute.Add mustard seeds.When crackling,add black gram.Stir for a few seconds.Add curry leaves.Stir fry till gram is light golden brown.Pour over chutney.Stir.Serve with Dosas and Uttapams.

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