- 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)
Chutney without coconut, and one that goes famously with idli, dosa or paniyaram is not easy to make. Onion and mint chutney makes a great accompaniment for all south Indian breakfast dishes. It also pairs well with roti and poori. Such being the versatility of this condiment, it is probably because of the universality of the two primary constituents- onion and mint. Both these ingredients are in wide use in Indian cuisine breaking regional barriers. On top of it, it is easy to prepare with just a handful of ingredients.
- Mint is anti-oxidant and anti-inflammatory.
- Mint is used in the treatment of digestive diseases.
- Onion is anti-allergic.
- Onion improves oral health.
- Onions eases the effect of diabetes.
How to make Mint and Onion Chutney