Ingredients for chutney
Coconut oil - 2 Tbs
White onion - 1 (cut into long thin strips)
Garlic pods - 2
Thai chillies - 6 (adjust to your spice level)
Green pepper - 1 ( cut into long thin strips)
Dry roasted peanuts - 1/4 cup
Mint leaves - 1 cup (tightly packed)
Spinach leaves - 1 cup (tightly packed)
Tamarind fruit - 8 grams (soaked in water and extract pulp)
Salt - to taste
Ingredients for tempering
Coconut oil - 1 Tbs
Mustard seeds - 1/4 tsp
Black gram - 1/2 tsp
Dried red chilies - 2
Gluten free asafoetida - 1/4 tsp
Heat a skillet on medium heat. Add 2 Tbs of oil.
Add onions, garlic and chillies and sauté until the onions and garlic turn golden brown.
Add green peppers and sauté until slightly softened.
Add mint and spinach leaves. Turn off the heat and mix the leaves well. Let the leaves wilt. Let cool.
Transfer cooled contents of the skillet to a blender. Add peanuts, salt and tamarind pulp. Blend it into a smooth paste.
Transfer chutney into a bowl.
Heat a small saucepan. Add 2 Tbs of oil. Once oil is heated, add mustard seeds and let splutter. Add black gram and fry until it is golden brown. Turn heat off and add asafoetida and read chillies. Pour this over the chutney.
I made this chutney as a side dish for dosai. It also tastes delicious as a spread for making sandwiches or wraps and as a dip for crackers and vegetables.
If you like the chutney tangy, add additional lime juice to the chutney. Lime juice and tamarind pulp preserves the bright green colour of this chutney for a couple of days.
Store in refrigerator up to 5 days.