Coriander - Mint Chutney

Ingredients :

1.	Dry ground Coriander leaves - 1cup Dry ground Mint leaves         - 1/2cup
2.	Refined Oil          - 3/4cup Curry Leaves       - 1/4cup
3.	Asafoetida, Fried and powdered in oil - 1tsp
4.	Mustard               - 2tsp Fenugreek           - 1/4tsp
5.	White gram dal     - 1dsp
6.	Dry chillies with seeds removed - 4nos (split each into 3pieces)
7.	Red Chilly powder - 1dsp
8.	Tamarind               - to taste
9.	Sugar                    - a pinch Salt                        - to taste

Method of Preparation :

Heat oil in a pan and season mustard, fenugreek and white gram dal. Put curry leaves and dry chillies. Sauté adding chilly powder. Stir in the ground leaves and sauté on a low fire till oil separates. 

Squeeze tamarind in little water. Add salt, asafoetida powder and tamarind water to the chutney. Mix well and remove from fire. Add a pinch of sugar and when cool, store in a dry container. This chutney can be stored for a long period without decay.