Mint leaves 1 cup (loosely packed) Small onions 1 cup Red chili 4-5 Urad dal 1 tblsp + 1/4 tsp Oil 1 tblsp Mustard seed 1/4 tsp Salt as needed Asafoetida a generous pinch
Method:
- In a pan add 2 tsp of oil and add the red chili and 1 tblsp of urad dal.
- Roast till golden brown and keep it aside.
- Add 2 more tsp of oil and add the peeled onions.
- Saute till golden brown.
- Once it is done switch off the flame and add the mint leaves.
- Add salt and asafoetida.
- Mix it well. The mint will get cooked in that heat itself.
- Allow this to cool completely.
- Grind this into a fine paste by adding water as required.
- Temper with mustard seeds and 1/4 tsp urad dal.
- Mix well and serve the chutney with idli or dosa.
- Instead of small onions we can use 2 big onions. But small onions gives a nice taste.
- You can add half tomato after the onions are cooked.
- Few pods of garlic can also be added with onions.
- 2 tblsp of coconut can be used while grinding the Mint Onion chutney.
Method with step by step pictures:
- In a pan add 2 tsp of oil and add the red chili and 1 tblsp of urad dal.
- Roast till golden brown and keep it aside.
- Add 2 more tsp of oil and add the peeled onions.
- Saute till golden brown.
- Once it is done switch off the flame and add the mint leaves.
- Add salt and asafoetida.
- Mix it well. The mint will get cooked in that heat itself.
- Allow this to cool completely.
- Grind this into a fine paste by adding water as required.
- Temper with mustard seeds and 1/4 tsp urad dal.
- Mix well and serve the chutney with idli or dosa.
- Instead of small onions we can use 2 big onions. But small onions gives a nice taste.
- You can add half tomato after the onions are cooked.
- Few pods of garlic can also be added with onions.
- 2 tblsp of coconut can be used while grinding the Mint Onion chutney.
