What I used:
Pudina (Mint Leaves) : 2 bunches (separate leaves from stems and wash)
Green chillies : 8 nos. (reduce the no. if you want less spicy)
Garlic : 4 cloves
Sesame seeds (nuvvulu) : 2tbsp
Tamarind : 1 lemon sized (soak in very little water)
Urad Dal : 2 tsp
Cumin seeds (Jeera) : 1 tsp
Coriander seeds : 1 tbsp
Turmeric Powder : 1/4 tsp
Oil : 2 tbsp
Salt : as required
Hing : a big pinch
Fenugreek seeds : 1 tsp
Urad dal : 1 tsp
Mustard seeds : 1 tsp
cumin seeds : 1 tsp
Red chillies : 2 cut into 1" pieces
How I did:
- Dry roast the sesame seeds till golden brown and keep aside.
- In a sauce pan, heat a tbsp of oil and fry urad dal, cumin seeds, garlic cloves and coriander seeds.
- Saute for a while and add green chillies and washed mint leaves.
- Cook till the mint leaves are well fried and cooked. Saute in between. Let it cool.
- In a mixer grinder, grind the sesame seeds first till coarse. Add the tamarind and cooked mint leaves, salt and turmeric powder and grind into a smooth paste.
- Adjust the salt, if needed.
- Heat a saucepan and add oil for seasoning.
- Add hing, fenugreek seeds, red chillies, cumin seeds, urad dal and mustard seeds. Switch off the flame once the spluttering stops.
- Garnish the chutney with the seasoning.
- Serve with rice, chapathis or dosas.