| • | Chop Tomatoes finely.
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| • | Heat oil in a Kadhai and add table mustard seeds. When they sputter, add cumin and urad dal. Fry for a few seconds.
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| • | Add the chopped up tomatoes.
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| • | Fry until the tomatoes are cooked.
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| • | Add turmeric powder, asafetida, reddish chilli powder and salt.
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| • | Fry for sometime and allow the spices blend well with the tomatoes.
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| • | Now, add the mint leaves and fry for a couple of minutes.
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| • | Turn off the heat up completely.
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| • | Let the contents cool.
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| • | Grind it to a smooth paste.
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| • | Mint & Tomato Chutney is ready.
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