Pudina chutney

 
This chutney can be stored for 15 days.
 
1 big bunch pudina
 
Clean and dry the leaves on a clean cloth.
 
Lemon size. Tamarind (dry it hot sun )

10-15 Red chillies

1 tbsp. methi seeds , roasted andpowdered
 
Method
Take a pan with oil add the fresh and cleaned  pudina leaves.
Fry them until the raw smell goes away.
Now add the tamarind.
Allow it cool
Grind them in a mixer with red chilies,salt and methi powder.

Add seasoning

Mustard seeds and hing.
This seasoning requires oil for keeping the chutney fresh and long shell life.
 

 
Methi chutney

 
Methi chutney can also be prepared following the same process.
 
Add roasted mustard powder in place of methi powder .

 
Repeat the same process.