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Mint and Onion Chutney

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Ingredients

Adjust Servings:
1 cup mint leaves
1 cup small peeled onions
4 to 5 Red chilis
1 tbsp plus 1/4 tsp of urad dal
1 tbsp cooking oil
1/4 tsp mustard
salt as needed
asafetida (hing)

Nutritional information

10
calories
2.1 g
carbohydrates
0.3 g
protein
0.1 g
fat
1.2 mg
sodium
0 mg
cholesterol

Mint and Onion Chutney

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

How to make 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.
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