Mint Chutney

Method

1. 1

   Wash mint: Wash 2 cups fresh mint leaves thoroughly. Use only the leaves — discard woody stems.

2. 2

   Wash coriander: Wash 1 cup fresh coriander leaves and tender stems.

3. 3

   Dry roast chana dal: In a dry pan roast 2 tbsp chana dal on medium heat 3-4 minutes until golden. This adds body and a nutty flavour.

4. 4

   Blend base: Add mint leaves, coriander, roasted chana dal, 3 green chillies, 1-inch ginger, 2 garlic cloves, juice of half a lemon and salt to a blender.

5. 5

   Add water and blend: Add 2-3 tbsp water to help blending. Blend to a smooth, vibrant green paste.

6. 6

   Taste: Adjust chilli heat, lemon and salt. Mint chutney should be fresh, bright and sharp.

7. 7

   Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

8. 8

   Add aromatics: Add 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

9. 9

   Pour tempering: Pour tempering over the mint chutney. Stir gently.

10. 10

    Serve: Mint chutney should be vibrant green. Serve immediately — it loses colour when stored. Pairs with all South Indian breakfast dishes.