Mint Chutney

1 Tsp Sesame Oil
2 Tbsp Black Split Uraddal
2 Tbsp Channadal
1 Red Chili
5 Black Peppercorns

Heat oil in a pan, fry uraddal, channadal, red chili and black peppercorns in oil, take it out and allow it to cool.

1 Garlic Clove
1/4 Cup Big Onion, Chopped

Fry onion and garlic in the same pan, take it out and allow it to cool.

1 Tsp Sesame Oil
1 Bunch Mint, Cleaned and Washed
Tiny bit Tamarind

Add mint and tamarind to the pan, saute  and take it out and allow it to cool.

1/4 Cup Tomato, Chopped
3/4 Tsp Salt

Fry tomato, salt in the same pan, take it out and allow it to cool.

1/2 Cup Coconut
1 and 1/4 Cup Water

Grind all the above. I used 1/2 more cup of water to wash the blender and add it to the chutney

Serves: 3
Source: Mrs. Banumathi, Dr. Nivetha's Mom
Taste Note: Tastes AWESOME
Note: Good with Idly, Dosa, Chapathi, Upma, Kanchi and Fried Rice
Note: Try this recipe with onion and tomato and without onion and tomato and see which combination you like.