Ingredients

• bunch mint leaves (no stalk), dried under the fan
• 1 ball lime sized tamarind
• 5 to 6 red chillies
• 1/2 tsp - hing powder
• small piece jaggery (optional)
• 2 tbsp - urad dal
• salt to taste
• 1 tsp - oil

How to Make Mint (Dry Chutney)

• Heat oil and roast urad dal to a golden brown.
• Add chilli and roast for another minute.
• Toss the mint leaves in a pan, for a minute separately.
• Dry grind the dal, chillies hing powder, tamarind and salt.
• Add the mint leaves. Grind Store in an airtight container.
• Preserve for 10 to 15 days.