Mint Chutney

Ingredients

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Method

Fry all these in a little oil, one by one.
Blend to a smooth paste using a little water.

Note :- If required, tempering could be done. Heat 1 tsp oil, add  1/2 tsp mustard seeds and let them splutter. Add a few curry leaves, fry for a few seconds and add to the chutney mixture.

Coconut tomato Chutney

Ingredients

2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp urad dhal
2 tsp channa dhal
1 small tomato
Salt to taste

For tempering :
1/2 tsp mustard seeds
A few curry leaves
Oil - 1 tsp

Method

Heat some oil and add the dhals, curry leaves, hing, methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Heat  oil, add mustard seeds, after they crackle, add curry leaves, fry for a few seconds. Pour this over the chutney paste.

Goes well with dosas, idli and plain rice.