CURRY LEAVES, MINT CHUTNEY

Healthy eating is very vital for well being.Hence,it is really important to focus on nutritious and balanced diet to boost our immune system. If you skim through grandma's recipe diaries,you can discover plethora of home remedies for various health ailments. It is prudent to resort to such simple home remedies instead of ingesting antibiotics, at a drop of a hat. This chutney,is one such remedy for treating stomach ulcer. I learnt it from a T.V show, aired on a Tamil channel.

 

 

 

 

 

 

 

INGREDIENTS

 

MINT LEAVES- 1 CUP

 

CURRY LEAVES- 1 CUP

 

GRAM DAL- 3 TSP

 

URAD DAL-3 TSP

 

PEPPERCORNS- 1 TSP

GARLIC CLOVES- 6-7  NOS

ASAFOETIDA- 3/4 TSP

SESAME OIL- 4 TSP

SALT TO TASTE / HIMALAYAN ROCK SALT

TAMARIND-GOOSEBERRY SIZE.

PROCEDURE

Wash curry leaves and mint leaves separately and keep it aside.

In a pan heat 2 tsp of sesame oil and fry curry leaves and it take it off the stove,when it turns soft.

Now throw the mint leaves in he same pan and fry till the leaves shrink. Keep the sauteed leaves aside.

In the same pan add remaining 2 tsp of oil and add the lentils along with peppercorns,asafoetida,tamarind and fry well. At last add garlic cloves,salt and fry for a minute and switch off.

Now in a mixer jar add all the sauteed ingredients together and add some water.

 

Grind to fine paste. This chutney tastes good only with plain rice.