Main Ingredients:

1.
Dry ground Coriander leaves - 1cup
Dry ground Mint leaves - 1/2cup
2.
Refined Oil - 3/4cup
Curry Leaves - 1/4cup
3.
Asafoetida, Fried and powdered in oil - 1tsp
4.
Mustard - 2tsp
Fenugreek - 1/4tsp
5.
White gram dal - 1dsp
6.
Dry chillies with seeds

removed - 4nos (split each into 3pieces)
7.
Red Chilly powder - 1dsp
8.
Tamarind - to taste
9.
Sugar - a pinch
Salt - to taste

Cooking Preparation of the Recipe:

Heat oil in a pan and season mustard, fenugreek and white gram dal. Put curry leaves and dry chillies. Sauté adding chilly powder. Stir in the ground leaves and sauté on a low fire till oil separates. 
Squeeze tamarind in little water. Add salt, asafoetida powder and tamarind water to the chutney. Mix well and remove from fire. Add a pinch of sugar and when cool, store in a dry container

. This chutney can be stored for a long period without decay.

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