Ingredients:

• Tomatoes – 3 medium size
• Garlic – 5 pods (optional)
• Onion – 1 medium size
• Coconut – 1/4 (1/4 slice from one half of the Coconut), grate it or cut into small pieces
• Pudina – 1 small bunch
• For seasoning:
• Mustard Seeds – 1 tsp
• Jeera seeds – 1/2 tsp
• Bengal Gram dal – 1 tbsp
• Urad Dal – 1.5 tbsp
• Green chillies or Red Chillies – 5 (depending on what color you need the chutney to be)
• Curry leaves – a few
• Asafetida (Hing) – a pinch

Method:

1. Cut the onion into square pieces and leave aside.
2. Clean pudina and slice tomatoes and garlic. Set aside.
3. In 2 tbsp of oil, season mustard and jeera seeds and the dals.
4. Once done, add the chillies, curry leaves and hing.
5. After a minute, add onions and fry them till they are half done.
6. Add the pudina, tomatoes and garlic.
7. Cook well and when done, add the grated/sliced coconut.
8. Cook for 2 minutes and allow it to cool.
9. Take a small ball of tamarind – and warm it with water for the syrup.
10. Grind all the cooked ingredients with tamarind water.
11. Add salt as required.
12. This is excellent for idlis/dosas/ bread sandwiches/chapatti /rice and puri too.

Recipe courtesy of Renuka