Mint leaf chammandi

Chammandi. This is just chutney which has a greater shelf life - 2 or 3 days as the coconut and other ingredients are fried and usually this is ground into a paste on the traditional 'ammikal' -

using  no or very less water. I had to use water as I use a modern gadget - a mixer grinder.

Do try out this recipe with other varieties of leaf - coriander , curry leaf or even a mix of leaves.

Small onion - 4 or 5

Red chilli - 10 to 12

Garlic - 2 pods (optional)

Mint leaf - 2 handful 

Coconut - 1 cup

Tamarind - gooseberry size ball

Salt

Oil - 2 tbsp

Heat oil and start frying the cut onions and garlic. Once they become translucent add the red chillies.

 

Use a slotted spoon to remove the onion, garlic and red chillies to another vessel.

Into the left over oil, tip in the coconut.

Once the coconut changes colour, remove this too into the vessel containing the red chillies.

There will be no oil left in the vessel. Add the cleaned mint into the hot pan.

Stir till it wilts.

Add the coconut - red chilli mix to this and turn off flame.

Once cooled it is ready for grinding. Don't forget the tamarind and salt.

Start grinding in small instalments. Try not  to add water, as adding water decreases the shelf life.

 This chammandi stays for 2 days in room temperature. Tastes best with rice and dosa.