Long weekend.. Yay!!!! Am so excited. Can sleep more, cook more, blog more and get some time off work 🙂 Woke up early (thanks to my routine,nowadays) and make an awesome South-Indian brekkie with a chutney. This takes 5 minutes to make, 10 minutes to cool down and another 5 mins to have some final touch up, and ready to serve 🙂 Goes excellent with savoury crepes.
This is how this recipe came to life. Couple of years back, whilst visiting my parents who have settled in India now, we dined at a restaurant that we usually go to. Ordered some crepes (that’s one of my very little vegan options in India) and the crepes were delivered with some dips. And I had this mint dip and it was out of the world. Nothing super special, just flavours come together here, and created the ‘Ratatouille’ effect. So I asked to meet the chef, and questioned him about the ingredients in the dip. He went, ‘Umm! just 4 major ingredients. Onion, Green Chili, Mint leaves and Coconut’. I came back to Sydney, nailed the recipe, passed it around to my relatives and cousins, who love it too. So now, here it for you guys now 🙂 from my kitchen to yours.
If you try this recipe, please #yesiamvegan and share the recipe on any social network and let me know if you love it too. You love mint chutneys? head over to Dr.Chitra’s Version 🙂
You need:
- 1/2 large red onion-cubed (around 1/3 cup)
- Mint leaves (around 1 cup very tightly packed)
- Green Chili-2 (for spicy) {or}Â 1(mild)
- Frozen, thawed Coconut {or} Shredded Coconut-1/3 cup
- Tamarind paste-1/4 tsp {or} Tamarind-packed in -1/2 tsp
- Oil-1/2 tsp + 1/2 tsp
- Mustard seeds-1/2 tsp
- Asafoetida-a pinch
- Curry leaves-from 1 sprig
- Salt-to taste
Method:
- In a pan, add 1/2 tsp oil, once hot, add cubed onions and green chili, let them turn transparent and add mint leaves in.
- Fry until they wilt, add coconut, turn off heat, add tamarind, salt transfer to a plate and let it cool for 10 mins. (I chuck them in a bowl and transfer it to the freezer for 10 minutes)
- Once completely cooled, process until smooth.
- Now, in the same pan, heat the remaining 1/2 tsp oil you need, once hot, add mustard seeds, once they start to pop, add asafoetida and curry leaves and pour over the chutney, mix them well and serve 🙂
Ingredients
- 1/2 large red onion-cubed (around 1/3 cup)
- Mint leaves (around 1 cup very tightly packed)
- Green Chili-2 (for spicy) {or} 1(mild)
- Frozen, thawed Coconut {or} Shredded Coconut-1/3 cup
- Tamarind paste-1/4 tsp {or} Tamarind-packed in -1/2 tsp
- Oil-1/2 tsp + 1/2 tsp
- Mustard seeds-1/2 tsp
- Asafoetida-a pinch
- Curry leaves-from 1 sprig
- Salt-to taste
Instructions
- In a pan, add 1/2 tsp oil, once hot, add cubed onions and green chili, let them turn transparent and add mint leaves in.
- Fry until they wilt, add coconut, turn off heat, add tamarind, salt transfer to a plate and let it cool for 10 mins. (I chuck them in a bowl and transfer it to the freezer for 10 minutes)
- Once completely cooled, process until smooth.
- Now, in the same pan, heat the remaining 1/2 tsp oil you need, once hot, add mustard seeds, once they start to pop, add asafoetida and curry leaves and pour over the chutney, mix them well and serve
Awesome Charu <3 , I love this chutney so much….flavors are great!!!
Thanks Malar <3
Thanx a ton for thinking of me, am honoured… chutney looks and sounds flavoursome Charu. … ..
Of course, you are very welcome <3