- Mint leaves 1 bunch
- red chilles 5-6
- Mustard seeds 2tsp
- fenugreek seeds 1/2 tsp
- tamarind a lemon size ball
- oil 4tsp
- asafetida 1/2 tsp
- salt 1 to 2 tsp (as per taste)
Roast mint leaves in some oil and keep aside, let it cool.
Add oil to a pan and roast mustard seeds, fenugreek seeds, red chilles, asafetida
and keep aside. Grind all the roasted ingredients to a fine paste without using water.
This chutney can be used for upto two weeks if made without adding water and can
be had with both rice and roti.