Mint and Onion Chutney

• To a pan, add 2 teaspoons of oil and add the red chilis and 1 tablespoon of urad dal.
• Roast over a medium flame till golden brown and keep aside.
• Add 2 more teaspoons of oil to the pan and add the peeled onions.
• Sauté the onions until golden brown.
• Switch off the flame and add the mint leaves, salt and asafetida.
• Mix well, the mint has to get cooked in the heat of onions. Allow to cool completely.
• Blend into a fine paste by adding water as required.
• Temper with mustard seeds and 1/4 teaspoon of urad dhal.

Tips

• You can use two big onions, but with small onions, the taste is better.
• You can add half a tomato after the onions are cooked.
• Few pods of garlic can also be added with onions which will give a different flavor.
• In extreme case where you cannot do without coconut, you can add 2 tablespoons of coconut pieces while grinding the mint onion chutney.

Trivia

• The Romans believed that eating mint could increase intelligence.
• The leaves of mint contain compounds like Pulegone and Menthol that gives it the characteristic aroma and the cooling effect.
• There are three types of onions: yellow, white and red.
• Libya is reputed to have the highest per person consumption of onions in the world.