Name: Pudina
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 cups Mint Leaves (fresh, tightly packed); 2.5 cups Coriander Leaves (fresh, optional for added flavor); 0 numbers Green Chilies (adjust based on spice level); 2 inch Ginger (peeled); 5 cloves Garlic (peeled); 2 tablespoons Tamarind (or to taste); 2 teaspoons Salt (or to taste); 5 tablespoons Oil (for tempering); 2 teaspoons Mustard Seeds (for tempering); 2 teaspoons Urad Dal (for tempering); 1 cup Water (adjust for consistency)

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How to Prepare

Wash the mint leaves and coriander leaves thoroughly under running water to remove any dirt.
In a blender, add the washed mint leaves, coriander leaves, green chilies, ginger, garlic, tamarind paste, and salt.
Blend the mixture into a smooth paste, adding a little water if necessary to achieve the desired consistency.
Heat oil in a small pan over medium heat. Add mustard seeds and let them splutter.
Add urad dal to the pan and sauté until golden brown.
Pour this tempering over the chutney and mix well.
Transfer the chutney to a serving bowl and serve fresh with dosa, idli, or as a dip.