MINT COCONUT CHUTNEY

INGREDIENTS
Mint leaves – 2 cups [chopped]
Coconut – 1 ½ cup [grated]
Ginger – 1 small piece [chopped]
Green chilies – 4
Onion – 1 [cut into slices]
Salt to taste
Oil – 2 tsp
Asafoetida – 1 pinch
Curry leaves – 2 strands
Lemon juice – 1 tbsp
METHOD
Grind mint leaves, grated coconut, chopped ginger, green chilies, and onion by adding little water.
Heat oil in pan and put mustard seeds, asafoetida, and curry leaves.
Fry for 2 minutes and mix to the coconut mint chutney.
Add lemon juice and salt. Mix gently.
Serve with rice or chapatti