Nutty Minty Chutney

This is a yummy, little coarse chutney that goes well with dosas, bread sandwich and even rotis too. I learnt this from my mother. And I must say, this chutney works wonders with the main course - 100% 

Ingredients (these will yield chutney required for 2, may be accompaniment for about 10 dosas) 

1/2 cup groundnuts 

1 medium sized onion (chopped into chunks) 

1 big garlic pod 

1/2 inch long piece of tamarind 

1 tsp urad dal

4-5 long red chillies (long salem red chillies is the variety used, adjust according to level of spice, 4 would be apt) 

1 medium sized tomato (chopped into chunks) 

A handful of mint leaves (Pudina), you can add few more sprigs in addition if you love the freshness of Pudina

Coriander leaves (little less than the amount of mint leaves used) 

Turmeric powder

Oil 

Salt to taste 

1 tsp grated coconut (optional) 

Method

1. First in a dry kadai/pan, roast the groundnuts well, until the outer peel turns brown-little black. Add this to the mixer. 

2. In the same kadai, add 1 tsp of oil, fry in it - the red chillies, urad dal and transfer this to the mixer (when chillies and dal change color and give aroma) 

3. Add one more tsp of oil now, add onion chunks, garlic (chopped) , tamarind, tomato chunks, coriander leaves and pudina leaves, saute well adding turmeric powder and salt to taste. Saute well until the raw smell of all these veggies and greens go off. Transfer this all to the mixer now. 

4. As an option, adding little coarseness, add 1 tsp grated coconut to the mixer contents. 

5. Grind all the contents of the mixer adding very little water only (if required). The resultant chutney must not be thoroughly ground and must have a coarse texture. 

Yummy chutney READY :) 

Soft dosas served with chutney