Mint Onion Chutney

Normally Mint Chutney is prepared without onions. Adding a few onions changes the taste of the chutney quiet dramatically. Another good thing about adding onions is that you can get much more quantity of chutney than without adding the onions.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 1 cup

Ingredients:

Mint Leaves	1 cup (tightly measured)
Chopped Onion	½ cup
Red Chilli	1 or 2
Tamarind	Turkey Berry (sundaikkai) size
Urad Dal (white or black)	1 tbsp
Salt	As required
Oil	2 tsp

Procedure:

1. Clean, wash and drain the water from the mint leaves.

2. Remove the skin of the onions and cut them into small pieces.

3. Heat the oil in a pan, add urad dal and sauté till nice aroma comes out.

4. Then add the red chilli and fry for few seconds.

5. Now add the onion and sauté till the onion becomes translucent.

6. Add mint leaves and fry till the raw smell goes off. Switch off the flame and add tamarind and salt. Allow it to cool down completely.

7. Grind this mixture using the mixie with little water into a smooth paste. Transfer the chutney into serving bowl. Use little water to wash the mixie and mix this water with chutney.

       Aromatic and healthy green chutney is ready to serve.

Note:

1. Adjust the red chilli level according to your taste.

2. You can use split gram (kadalai paruppu) instead of urad dal.

3. I have used small onion, but you can use big onion also. But small onion gives very nice taste than big one.

Read More

Watermelon - Mint Juice

Ingredients:

Watermelon (chopped)	1 cup
Mint Leaves	5 Leaves
Sugar	3 tes
Ice Cubes	5
Chaat Masala	1 tes
Salt	Pinch

Procedure:

1. Blend all the ingredients together till it becomes smooth and filter it.

2. Serve it chill. Enjoy!!!

I have taken this recipe from Aipi's US Masala.Original Recipe Source is here.

1.Sending this to Priya'sMitharwal's Tried and Tested event.

2. Aipi and Priya Mitharwal's Bookmarked Recipes.....

3. Anyone can cook from Taste of Pearcity.

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Green Chutney / Pudina Chutney Version II

Ingredients:

Mint Leaves	1 Cup
Coriander Leaves	1 Cup
Green Chilly	2
Sugar	1 tes
Lemon Juice	1 tbs
Salt	To Taste

Procedure:

1. Grind all the ingredients in a blender to a fine paste using little water.

2. Save it in an airtight container and refrigerate. This chutney can be used for a minimum of one week.

3. This chutney can be served with any snack items like cutlets, kababs etc.

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Mint Pulao / Pudina Rice

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Ingredients:

Basmati Rice	1 cup
Pudina Leaves	1 cup
Oil	1 tbs
Ghee	1tbs
Onion	1
Cinnamom	1 inch
Cloves	2
Cardamom	1
Bay Leaf	1
Ginger	1 inch
Garlic	3 pods
Coriander Leaves	Handful
Salt	To Taste

Procedure:

1. Wash and soak the rice for 15 mins.

2. Clean and wash the pudina and coriander leaves. Drain the water completely.

3. Blend pudina and coriander leaves with little water. Drain the juice using soup filter. [Do not filter it too fine]

4. Measure the juice. Make 2 cups of the diluted juice by adding adequate water. [Rice:water = 1:2]

5. Heat the oil and ghee in a pressure cooker, add cinnamom, cloves, cardamom, bay leaf and chopped onion. Fry till the onion becomes golden color.

6. Then add ginger and garlic paste. Saute for a minute.

7. Now add the 2 cups of diluted juice, 1 cup of soaked rice and salt. Mix them well.

8. Pressure cook for 2 whistles in high flame. After pressure has gone mix well and serve this pulao with onion raitha.

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Mint / Pudina Chutney

Ingredients:

Bengal Gram Dal	1 tbs
Black Gram Dal /Urad Dal	1 tbs
Vegetable Oil	2 tbs
Red Chilly	4
Curry Leaves	1 spring
Mint Leaves	1 bunch
Coriander Leaves	1 bunch
Tamarind	Small lemon size
Salt	To taste
Grated Coconut	½ cup

Procedure:

1. Clean and wash the coriander leaves, mint leaves and curry leaves.

2. Heat the oil in the pan, add Bengal gram dal and urad dal. Saute till it turns to

golden colour.

4. Then add curry leaves and red chillies, saute for a minute.

6. Then add tamarind, chopped coriander leaves and mint leaves.

7. Fry for 3-5 mins till the moist in mint leaves .

7. Allow it to cool down for 5 mins.

8. Then add coconut and salt to this mixture.

9. Grind all the items to a smooth paste in a blender by adding very little water.

Serve with Dosas. Especially for Adai Dosa and Dal/Paruppu Rice.

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