Mint Chutney
Mint chutney can be prepared in different ways to  go along with different eatables.For Iddlies Mint chutney is made with coconut and for Pani puri it is made with raw mint leaves and  ginger.What I am about to write is hot spicy and sweet mint chutney. It is served as side dish for Chilly Bajje  in North Karnataka. This chutney can be used as spread for sandwiches and in general to spice up any dish.This chutney can last  up to a month when you keep it in the fridge
Ingredients 

1. Mint leaves                 -------1 cup
2. Coriander leaves        -------1/2 cup 
3. Green chillies              -------10 to 12
4. Onion                         -------2 medium size
5. Garlic                         ------- 6to 8 pods
6. Cumin seeds(Jeera)  ---------1to 2 tsp
7. Oil                             --------2 tsp
8. Turmeric powder       ---------1tsp 
9. Tamarind                    ---------1/2 small lime size
10. Jaggery                     ----------1 lime size
11.  Salt                           ----------2 tsp

 Method
Wash and clean the mint leaves and coriander leaves ,discard the stem and
Cut the onions

Heat the tawa add oil.Then add the cumin seeds add garlic,Saute,
Add onion,saute for a minute

Add tamarind ,jaggery.

Add the mint leaves saute,for a minute,when mint leaves starts wilting switch off then add coriander leaves
and salt. Mix thoroughly.The chutney must have the green colour..

Grind every thing together It is now ready to serve.You can preserve it in the fridge

Note
As we are adding 10 to 12 chillies it is hot and spicy,
Since onion,green chillies,garlic and mint leaves are fried it tastes well.
Turmeric powder  and salt  act as preserving agents.Also no water is added.This adds to the shelf life
You can increase or decrease the chillies ,tamarind or jaggery according to your taste\