### TranslatedIngredients: 2 cups Mint Leaves (Pudina) - cleaned,1/3 cup Fresh coconut - grated,1 teaspoon Coriander (Dhania) Seeds,3 Dry Red Chillies,2 teaspoons Tamarind Paste,2 teaspoons White Urad Dal (Split),1/2 tablespoon Jaggery,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,1 teaspoon Sunflower Oil,1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),5 to 6 Curry leaves,2 Dry Red Chillies,1/4 teaspoon Asafoetida (hing) ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Pudina Chutney Recipe, first dry the washed mint leaves on a kitchen towel.Heat oil in a wide pan coriander seeds and  urad dal and saute till the urad dal turns golden brown in color. Once done add the dry chillies and saute till they turn crisp, then add coconut, turmeric powder and mint leaves. Saute till the water from the mint leaves dry up. Turn off the heat and allow to cool down.Once cooled add this into a small mixer jar along with tamarind extract, salt and jaggery and blend. Sprinkle some water if required. After the Pudina chutney is ground into a smooth paste transfer it into a bowl. For the tempering, heat oil in a tadka pan, add mustard seeds and allow them to splutter,Once the mustard seeds have spluttered add the urad dal and saute till the dal turns golden brown in color.Once done add red chillies, asafoetida and curry leaves, saute till the curry leaves turn crisp and turn off the heat. Now add the tadka over the Pudina chutney, stir and serve.Serve Pudina Chutney with Dosakaya Pappu Recipe and hot Steamed Rice Recipe for a delicious weekday lunch.