Ingredients:
Mint Leaves - 2 cups
Grated coconut - 2 tbsp
Coriander Leaves - 1/2 cup
Salt to taste
Tamrind Paste - 1/2 tsp
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Broken Urad Dal - 1 tsp
Hing - a pinch

Method:
Grind mint leaves, grated coconut, coriander leaves, tamrind paste and salt to a fine paste. Heat oil in a frying ladle and add mustard seeds, when it splutters add broken urad dal and hing and season it on top of the Mint Chutney.