Pudina Pachchadi (Mint leaves Chutney/Pickle)

What I used:

Pudina (Mint Leaves) : 2 bunches (separate leaves from stems and wash)
Green chillies : 8 nos. (reduce the no. if you want less spicy)

Garlic : 4 cloves

Sesame seeds (nuvvulu) : 2tbsp

Tamarind : 1 lemon sized (soak in very little water)

Urad Dal : 2 tsp

Cumin seeds (Jeera) : 1 tsp

Coriander seeds : 1 tbsp

Turmeric Powder : 1/4 tsp

Oil : 2 tbsp

Salt : as required

For seasoning:

Hing : a big pinch 

Fenugreek seeds : 1 tsp

Urad dal : 1 tsp

Mustard seeds : 1 tsp

cumin seeds : 1 tsp

Red chillies : 2 cut into 1" pieces

How I did:

• Dry roast the sesame seeds till golden brown and keep aside.
• In a sauce pan, heat a tbsp of oil and fry urad dal, cumin seeds, garlic cloves and coriander seeds.
• Saute for a while and add green chillies and washed mint leaves.
• Cook till the mint leaves are well fried and cooked.  Saute in between.  Let it cool.
• In a mixer grinder, grind the sesame seeds first till coarse.  Add the tamarind and cooked mint leaves, salt and turmeric powder and grind into a smooth paste.
• Adjust the salt, if needed.
• Heat a saucepan and add oil for seasoning.
• Add hing, fenugreek seeds, red chillies, cumin seeds, urad dal and mustard seeds.  Switch off the flame once the spluttering stops.
• Garnish the chutney with the seasoning.
• Serve with rice, chapathis or dosas.