Salt to taste
In the same pan heat the left over ghee, add mustards seeds and sliced garlic and let it turn gold. Add the ground paste to it. I add water to the mixer, close the cap, shake it well and add that water to the chutney too. So that i do not waste any bit of the chutney. Let the chutney cook for 3 to 4 minutes or till the oil seperates.*Oxalis leaves are extremely tangy and hence check the tasteof the chutney while cooking to adjust it according to your liking.