Mint and Onion Chutney
by Tarla Dalal
mint and onion chutney recipe | pyaz pudina chutney | onion mint chutney for Indian snacks | how to make pudina chutney with onions | with 15 amazing images.
To make mint and onion chutney, combine mint, coriander, onion, lemon juice, green chillies and salt in a mixer and blend to a smooth paste using very little water. Store refrigerated in an air-tight container and use as required.
Made with most basic ingredients, what makes this pyaz pudina chutney different is the use of onions. Onions impart sweetness while lemon juice perks up the flavour of this piquant chutney. On the other hand, lemon juice adds a fresh flavour and also maintains the colour of the chutney. Though plain pudina chutney is there on almost every Indian restaurant’s menu, as a variation you can make this onion flavoured mint chutney for parties.
Onion mint chutney for Indian snacks is one of the most crucial accompaniments when we make tikkis, pancakes, muthia and dhokla. Try serving it with nourishing snacks like Buckwheat Pancakes, Moong Sprouts and Spring Onion Tikki etc.
In pudina chutney with onions, mint, coriander and lemon juice provide vitamin A and vitamin C, which act as antioxidants and help build our immunity to various diseases. Being made without sugar it is a healthier option for weight-watchers and diabetics both. Both these nutrients also help to maintain skin and eye health.
Tips for mint and onion chutney. 1. While buying mint and coriander leaves, look for mint leaves that have firm, unwilted leaves, vividly deep green in colour with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavour. 2. Make the chutney in advance and store in the freezer in an airtight container. It stays for up to six days.
Enjoy mint and onion chutney recipe | pyaz pudina chutney | onion mint chutney for Indian snacks | how to make pudina chutney with onions | with step by step photos.
Mint and Onion Chutney recipe - How to make Mint and Onion Chutney
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
For Mint and Onion Chutney
2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
3/4 cup sliced onions
1 tbsp lemon juice
1 tbsp roughly chopped green chillies
salt to taste
For mint and onion chutney
- For mint and onion chutney
- To make {span class="bold1"}mint and onion chutney{/span}, combine all the ingredients in a mixer and blend to a smooth paste using very little water.
- Store the {span class="bold1"}mint and onion chutney{/span} refrigerated in an air-tight container and use as required.
Method for Mint and Onion Chutney
-
To make Mint and Onion Chutney, take one fresh bunch of mint leaves. You will know the leaves are fresh when they are bright green in color and not yellow.
-
Pick the leaves from the stems and discard the stems.
-
Wash the leaves thoroughly to remove any dirt and dust that might be on them.This is a very important step as the leaves might have a lot of dirt on them.
-
Roughly chop the leaves to make it easier for blending. We will need around 2 cups of chopped mint leaves. Since this is a mint chutney, we are going to use more mint and less coriander. Mint has many health benefits that makes it beneficial for health.
-
Now take the coriander.
-
Separate the leaves and the stems. We are only going to use the leaves and the soft stems.
-
Rinse the coriander leaves in water to remove any dirt that might be stuck to them.
-
Roughly chop the leaves for the Pudina chutney. Keep aside.
-
Put the mint leaves in a mixer jar.
-
Then add the coriander leaves.
-
Now add the onions. This recipe calls for 3/4 cup sliced onions. You will get this quantity by cutting 2 medium onions.
-
Now add the lemon juice. Lemon juice will not only maintain the color of the Mint and Onion Chutney but also give it a zesty taste that compliments mint very well.
-
Now add the roughly chopped greeen chillies. Finally add salt to taste. Add 1/4 cup water so that Mint and Onion Chutney is easily blended.
-
Blend Mint and Onion Chutney into a smooth paste. You will have to stir and scrape the sides of the blender once or twice in between to get a smooth paste.
-
Store Mint and Onion Chutney in the freezer in an airtight container. Spread this in Tri Color Sandwich or serve with Corn Seekh Kebab.
Mint and Onion chutney for weight loss
-
Mint and Onion chutney for weight loss, diabetics and healthy heart. Yes, this Mint and Onion chutney is super healthy. Mint (pudina) is a leafy vegetable which is sure to create nourishing dishes without piling on calories, carbs or fat for that instance. What is has to offer instead is FIBER. The quercetin in Onions promotes production of HDL (good cholesterol) and lowers total cholesterol in the body. The sulphur in onions act as a blood thinner and prevents blood clotting too.
Tips for mint and onion chutney
-
While buying mint and coriander leaves, look for mint leaves that have firm, unwilted leaves, vividly deep green in colour with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavour.
-
Make the chutney in advance and store in the freezer in an airtight container. It stays for up to six days.
| Energy | 6 cal |
| Protein | 0.3 g |
| Carbohydrates | 1 g |
| Fiber | 0.4 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 193 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 4.8 mg |
| Folic Acid | 6.4 mcg |
| Calcium | 14.9 mg |
| Iron | 0.7 mg |
| Magnesium | 4 mg |
| Phosphorus | 5.7 mg |
| Sodium | 1.2 mg |
| Potassium | 14.4 mg |
| Zinc | 0 mg |
thanks alot mom...fr easy n tasty receipy....loved it n all ur Other receipies too
This recipe is very useful n delicious I love it...??????
I added more of onion and it doesn''t taste right. Is there a way to fix it?