3 bunches of Pudhina/Mint(pluck only the leaves)-6 cups
10 hot green chillies
5 big garlic cloves
1 1/2 inch ginger piece
1 key lime size tamarind(adjust as per heat of chillies)
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Heat 1/2 tbsp oil in a skillet and add the green chillies,ginger and garlic,once they are slightly roasted add the pudhina leaves stir till the leaves wilt.Add salt and tamarind and let it cool,grind them all together with water to a coarse consistency.If preferred you can season the chutney by heating 1/2 tbsp oil and adding mustard and cumin seeds,allowing it to splutter.
Note:Heat of the chillies varies,so match the sourness of the tamarind to the heat of the chillies.Keeping the leaves,ginger and garlic for flavoring,its ideal to match the sourness of the tamarind to the heat of the chillies,once that is achieved you have a tasty chutney.That's how I have approached it and it has always worked out well for me.