Fry in a pan or kadai adding little oil with the following contents:
Bengal gram, black gram, tamarind, ginger, garlic, green chillies and red chillies, fenugreek, pepper, cumin seeds, curry leaves, onion, tomato and finally mint leaves, add salt and hing to taste (Grated coconut can be added according to taste)
Keep heat at optimum level.
When the fry turns brown transfer the content to another vessel to cool it off (for some 2 minutes). Use a chopper to grind the contents.
Enjoy your Mint chutney!
Note:Use only required amount of water while grinding, not too much, as it will become very dilute.
Can fry mustard, curry leaves and black gram in 1 teaspoon of oil and add to the required contents if required - Seasoning (Traditional finishing step - Thalippu)