Wash the mint leaves couple of times to make sure it's clean.

Chop the onions, tomatoes roughly. Keep it aside.

Heat a pan, when hot add few drops of oil, saute the chilies and onions to brown. Remove and saute the mint leaves. Remove add few more drops of oil and saute the tomatoes well.

If you want you can roast the coconut also, but here it was added raw. Allow to cool. Just before grinding add the garlic cloves.

Pulse everything together, add little water for everything to blend well. You can make this little loose or thick chutney depending again on your choice.

Temper with mustard, urad dal and curry leaves if you want. It can be served even out that.

Makes an excellent side dish for Idli and Dosas.