Ingredients:

• For the Green Chutney:
• handful fresh Mint leaves
• handful fresh Coriander leaves
• 10 to 12 Cloves Garlic
• 1.5 piece – Ginger
• 8 Green chillies or as per taste
• Others:
• 4 packets fresh Mushrooms
• 1.5 tsp – Cumin seed powder
• ½ tsp – Red Chilli powder
• 1 tsp – coriander powder
• 1.5 tsp – Mango powder
• 6 tbsp – oil
• salt to taste
• handful Coriander leaves (to garnish)

Method:

1. Wash the mushrooms well and cut into halves or quarters.
2. Lightly heat one tbsp oil in a kadai or a heavy bottomed vessel.
3. Add the mushrooms and little salt.
4. Cook till the mushrooms are done and the water from it completely dried.
5. Remove and keep aside.
6. Grind the ingredients for the chutney into a fine paste using very little water.
7. Heat the remaining oil in a kadai.
8. Add the green chutney and saut1.5 on a low flame for few minutes.
9. Add the mushrooms together with red chilli powder, coriander powder, cumin seed powder, mango powder and some salt.
10. Mix well and saut1.5 on a low flame for 8 to 10 minutes or till oil separates.
11. The mushrooms should be fairly dry and well coated with green chutney.
12. Remove in an attractive bowl and garnish with finely chopped coriander leaves.
13. Serve with tooth picks.

Recipe courtesy of Anita Raheja