Chutneys/thokku/pickles are a nice addition to almost any kind of meal. Primarily for vegetarian banana leaf meals during auspicious Hindu festivals, as always said, make the simple types which does not take up a lot of time. Try the mango chutney 1, mango chutney 2, tomato chutney, green chilli mango thokku or today's mint chutney. Obviously with the minty leaves for the cool fresh taste, yoghurt for the natural tinge and that bit of spiciness from dried red chillies. First and foremost, soften the leaves over low heat with chillies and ulunthu/white dhall, Then add salt and yoghurt and pulse/blend. Tadaa!! Done.
2 cups/1 bunch mint leaves
2 dried red chilllies
1 1/2 tbsp ulunthu/white dhal
2 tbsp yoghurt
1 tbsp oil
Salt to taste
Heat oil and saute/fry the first three ingredients.
Just to soften and gently release mint leaves scent.
Cool down and add in a blender/food processor.
Add yoghurt and salt.
Pulse and serve.
Note: remember to plus-minus the ingredient per taste.
LIKE nava-k's facebook page for other lifestyle reviews.