Ingredients

• For the Green Chutney:
• handful fresh mint leaves
• handful fresh coriander leaves
• 10 to 12 cloves garlic
• 1.5 piece - ginger
• 8 green chillies or as per taste
• Others:
• 4 packets fresh mushrooms
• 1.5 tsp - cumin seed powder
• ½ tsp - red chilli powder
• 1 tsp - coriander powder
• 1.5 tsp - mango powder
• 6 tbsp - oil
• salt to taste
• handful coriander leaves (to garnish)

How to Make Dry Mushrooms in Green Chutney

• Wash the mushrooms well and cut into halves or quarters.
• Lightly heat one tbsp oil in a kadai or a heavy bottomed vessel.
• Add the mushrooms and little salt.
• Cook till the mushrooms are done and the water from it completely dried.
• Remove and keep aside.
• Grind the ingredients for the chutney into a fine paste using very little water.
• Heat the remaining oil in a kadai.
• Add the green chutney and saut1.5 on a low flame for few minutes.
• Add the mushrooms together with red chilli powder, coriander powder, cumin seed powder, mango powder and some salt.
• Mix well and saut1.5 on a low flame for 8 to 10 minutes or till oil separates.
• The mushrooms should be fairly dry and well coated with green chutney.
• Remove in an attractive bowl and garnish with finely chopped coriander leaves.
• Serve with tooth picks.