Radish and Mint Chutney for Tiffins

Ingredients

Grated Radish / Mooli : 1 cup
Fresh Mint Leaves : 1 cup, packed
Green chillies : 3- 5
Tamarind : 1 inch piece
Salt to taste
Oil : 2 tsp

For Tempering

Mustard Seeds : 1/4 tsp
Urad Dal : 1/4 tsp
Oil : 1 tsp
A pinch of hing (optional)

Method

1. Soak the tamarind in water for 10 minutes and set aside.

2. Heat oil in a pan and add the slit green chillies and fry for a minute. Now add the    grated radish and mint leaves to it and fry for 3 - 5 minutes till the raw smell    disappears. Remove from the heat and let it cool.

3. Grind the radish mix, soaked tamarind and some salt to a smooth paste by adding little    water. Transfer the chutney into a bowl and keep it aside.

4. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and urad dal and    let them splutter. When the seeds stop popping, add the hing and stir for a few seconds    and turn off the heat.

5. Pour the tempered ingredients over the chutney and combine well. Serve with idli, dosa ,    pongal or upma.