Ginger - 50 gms (finely chopped)
Dry Red Chilly - 7
Mint Leaves - 50 gms
Curry Leaves - few
Coriander Leaves - few
Tamarind - a small size of about 10 gm
Bengal Gram (Channa Dal) - 1 tbsp
Asafoetodia - 2 tsp
Salt - to taste
Cooking Time : 10 minutes
Heat oil in a pan and sauté it with Bengal gram. Once the gram turns to golden brown, simmer the flame and add all the other items and stir fry it for 5 minutes. Switch off the flame and grind this to a fine paste without adding water.
Heat a tablespoon of oil in a pan and season it with mustard seeds. Now add the paste and add half a cup of water to get chutney consistency. Let it cook for about 3 to 5 minutes in a simmer flame. This chutney will be delicious when it served with idli and dosa.