November 12, 2015

Mint Onion Tomato Chutney

Mint Onion Tomato chutney/Dip can be  kept for 2 or 3 days in refrigerator and used. The combined flavor of mint leaves and onion gives a perfect blending. Mint  Onion Tomato chutney goes very well with any tiffin item. Add two tea spoons of this chutney to a cup of fresh curd and have with parathas to relish a punch..



Ingredients for making Mint Onion Tomato Chutney:


Fresh Mint Leaves 1 cup

 

Chopped onions 1 cup

 

Chopped tomatoes 1 cup

 

Red chillies 4

 

Chana dal 2 tea spoons

 

Urad dal 2 tea spoons

 

Tamarind a small piece (2 pinches)

 

Salt to taste

 

Oil for seasoning and frying 4 tea spoons



 

 


Method for making Mint Onion Tomato Chutney:


Heat a tea spoon of oil in a kadai and fry the dals, red chillies and tamarind to golden brown and keep aside.

 

 

Again heat two tea spoons of oil and fry onions till they become transparent. Then add tomatoes to it and keep frying till the tomatoes become pulpy.

 

 

Then add the washed mint leaves and fry for 10 seconds and transfer them to a plate for cooling down.

 

 

Add all the fried dal items, chillies, tamarind, onion, tomatoes and mint leaves with required salt and grind to chutney.

 

 

Saute it with mustard seeds.





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