INGREDIENTS

Pudina – 1 cup
Green chillies – 5
Tomato – 1
Coconut grated – ¼ cup
Oil – 1tbs
Asafoetida – 1 pinch
Mustard seeds – ½ tsp
Salt to taste

METHOD

Heat 2tsps oil in a pan and green chillies and sauté for 30 secs
Add tomato and cook for a min. Now add the pudina leaves
Allow it to cool and grind all the ingredients along with salt and coconut in a mixer.
Heat 1tsp oil in pan, add mustard seeds and asafoetida and add it to the chutney.