Mint & Cococnut Chutney

  The best part of summer is being able to grow herbs and vegetables in your backyard and enjoy them in your recipes. Great! ... saves a trip to the grocery store...  and is always exciting and fulfilling to use home grown ingredients. When there is more fresh herbs than we can use, we dry them. Place the leaves on a plate and set aside in a cool, dry place for several days or oven dry them on the lowest heat setting ... not  as aromatic as fresh herbs...but they are home grown and grown with love. We are always looking for ways to store our herbs, so if you have a better way, please share it with us.

Ingredients: serves 3-4

Oil: 1/4th tsp
Mustard Seed: 1/2 tsp
Urad Daal: 3/4 tsp
Chana daal: 3/4 tsp
Tamarind Juice: 1 tsp
Green chili: 2-3
Mint leaves: Handful
Ginger root: 1/2 inch (optional)
Fresh Coconut grated: 1/2 cup
Salt: to taste

In a pan heat the oil and roast mustard, urad daal and chana daal. Now add the washed mint leaves and roast it on a low flame till it shrivels up a bit. Wizz the blender with the roasted ingredients, coconut, ginger, green chili, tamarind and salt. Serve with your favorite idlis, dosas or even paratha.