Are you all enjoying warm weather? We definitely are. And I can say that some of my plants are so happy about the warm weather. My mint plants are growing like crazy. I keep pulling them and they grow faster than I can use them up. I had to make a chutney to go with the Paniyaram and it was a perfect opportunity to use up that mint that is growing out of control.
One Year Back - Sourdough Chocolate Zucchini cake
Two Years Back - Hawaiian Cobbler
Ingredients:
Tomatoes - 14 small or 8 medium to large chopped into big chunks
Red Onion - 1 large chopped into chunks
Mint leaves - tightly packed 1 cup (just leaves and tender stalks)
Green chillies - 8 - 9 or as per taste (This is a spicy chutney)
Garlic - 15 cloves chopped coarsely
Ginger - 1/2" peeled and chopped coarsely
Salt - to taste
Oil - 2 TBSP
Cumin - 1/2 tsp (optional)
Jaggery - 2 TBSP (or brown sugar - optional)
Method:
In a pan, heat oil. When hot, add cumin seeds followed by garlic, ginger and onion. Sprinkle some salt and let it wilt. When the onions are cooked, add tomatoes, green chillies and mix well. Let tomatoes cook about 5 - 8 minutes. Add mint leaves, jaggery and let it simmer till almost all the water from tomatoes has evaporated. Turn off the heat and let it come to room temperature. Take the entire content in a blender or mixie jar and churn it into a paste without adding any more water. Check for the salt and adjust if needed. Serve with dosa, idli. This makes a good base for sandwiches too.
Enjoy.
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Two Years Back - Hawaiian Cobbler
Ingredients:
Tomatoes - 14 small or 8 medium to large chopped into big chunks
Red Onion - 1 large chopped into chunks
Mint leaves - tightly packed 1 cup (just leaves and tender stalks)
Green chillies - 8 - 9 or as per taste (This is a spicy chutney)
Garlic - 15 cloves chopped coarsely
Ginger - 1/2" peeled and chopped coarsely
Salt - to taste
Oil - 2 TBSP
Cumin - 1/2 tsp (optional)
Jaggery - 2 TBSP (or brown sugar - optional)
In a pan, heat oil. When hot, add cumin seeds followed by garlic, ginger and onion. Sprinkle some salt and let it wilt. When the onions are cooked, add tomatoes, green chillies and mix well. Let tomatoes cook about 5 - 8 minutes. Add mint leaves, jaggery and let it simmer till almost all the water from tomatoes has evaporated. Turn off the heat and let it come to room temperature. Take the entire content in a blender or mixie jar and churn it into a paste without adding any more water. Check for the salt and adjust if needed. Serve with dosa, idli. This makes a good base for sandwiches too.
Enjoy.
Want to eat it as a main dish as ur pictures too tempting
ReplyDeletesimply delicious!
ReplyDeleteSpicy-Aroma
OOoo I can imagine the flavor of this chutney!! Yummy.. I love mint, but we don't get it often here :(.. looks totally yummylicious :)
ReplyDeleteI love chutneys, somehow we can never get enough of it. Some additions or subtractions of ingredients gives it a different taste.
ReplyDeletewow, what a great trio. I love each one of them separately and pretty sure, would love them together too :)
ReplyDeleteNice chutney, a greta combo for dosa or idli.
ReplyDeleteWow super flavourful chutney, excellent side dish.
ReplyDeleteflavourful chutney..
ReplyDeletewow,. nice chutney.
ReplyDeleteHow i am in need of coconut-less recipes now! Esp chutneys and gravies as coconut is a rare commodity here! Good one... Love the flavors of mint and onion with tomato... will try it...
ReplyDeleteOnion garlic chutney is one of the unique chutnies of india. It tastes good and is healthy as well. It can be turned up by any dish but it tastes good with south indian dishes.It is a must try chutney and easy to cook as well
ReplyDelete