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Mint and Onion Chutney

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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

2.1 g
0.3 g
0.1 g
1.2 mg
0 mg

Mint and Onion Chutney

  • Veg
  • 30 mins
  • Serves 4
  • Easy



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.

Health benefits

  • 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.
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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.


  • 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.


  • 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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