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Mint Chutney
1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
1 green chillies, chopped
1 tsp coconut(optional), shredded
juice of 1 lime 1 tsp cumin seeds
1 tsp urad dal
1 tsp channa dal
Salt to taste

Lightly fry the mint leaves in a little oil. Fry remaining ingredients in a little oil till lght brown. Grind to a smooth paste using a little water.

Coconut Chutney
1/2 fresh coconut, grated
2 limes
3 fresh green chilies
1 tsp salt
2 tsp ghee
1/8 tsp asafoetida (Optional)
1 tsp mustard seeds
1 tsp cumin seeds
10 curry leaves
1/2 tsp urad dhal

Extract lime juice. Grind the coconut and green chillies with lime juice. Add water if necessary. Add the salt and mix. Heat ghee in a pan and fry the remaining ingredients, stirring frequently, until mustard seeds pop and dhal is golden. Add the ground coconut. Fry for five minutes. Serve as side dish.

Tamarind Chutney

last updated on 17-March-2004