• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tomato Blues logo

  • Recipes
  • Launch Your Food Blog
  • Shop
  • About
    • YouTube

Home » Recipe Index » Side Dish For Idli and Dosa » Chutney Recipes

Onion Mint Chutney Recipe For Idli, Dosa- Pudina Vengaya Chutney

Last Modified: January 24, 2017

How To Make Onion Mint Chutney For Idli, Dosa?

ONION MINT CHUTNEY- AN EASY CHUTNEY RECIPE WITHOUT COCONUT FOR IDLI, DOSA.

onion mint chutney

Onion mint chutney is an easy chutney that pairs well with Idli, Dosa and Paniyaram. What i really love about this chutney is that this has no coconut. I am a South Indian in each and every DNA of my body but coconut chutney is a big put off to me. No, let me change that. Chutneys that have coconut is a put off to me. No offence to coconut or coconut lovers but coconut in a chutney has never appealed to me.

 onion mint chutney

And so, i go around looking for chutney recipes that have no coconut in it. The plus side of this is that dishes like this onion mint chutney keep well for 2 to 3 days in the fridge. And we like eating this onion mint chutney with chapatis and puri too. The recipe for this chutney is pretty much straightforward. And in case you like to experiment, use shallots in place of the large onions. And if you are looking for more chutney recipes, then please check these chutneys- tomato garlic chutney, chettinad tomato chutney  and shallot chutney. 

Recipe For Onion Mint Chutney

Onion Mint Chutney Recipe For Idli, Dosa
Recipe Type: Sides
Cuisine: South Indian
Author: Anusha Praveen
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
Onion Mint Chutney- A simple and easy chutney using onions and mint. This pairs well with idli, dosa and paniyaram.
Ingredients
  • Onion 2 medium
  • Mint leaves ½ c tightly packed
  • Urad dal 1 tbsp
  • Tamarind a small marble size
  • Dry red chilies 3 to 4
  • Salt to taste
  • Oil 1 tablespoon + 1 tsp
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Curry leaves a spring
Instructions
  1. Heat a pan with 1 tablespoon oil.
  2. Add urad dal and dry red chilies and fry till dal begins to brown.
  3. Next, Add tamarind and onions and fry till translucent.
  4. Now, add mint leaves next and the salt.
  5. Fry till the mint just wilts.
  6. Once done, switch off flame and let cool.
  7. Once cool, grind to a smooth paste in a blender.
  8. Transfer the chutney to a clean air tight container.
  9. Heat a small pan with 1 teaspoon oil.
  10. Pop the mustard seeds and add urad dal and curry leaves.
  11. Once dal begins to brown, add the tempering to the chutney and mix well.
  12. Serve with idli or dosa
3.5.3226

 

« Squash Soup With Asian Flavors
Paneer Taka Tak Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

HELLO AND WELCOME

Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

BAKING RECIPES

  • Air fryer cinnamon rolls (from scratch)
  • Pull Apart Rolls- Air Fryer & Oven
  • Easy Vegan Dinner Rolls
  • Cheesy Garlic Herb Pull Apart Bread Recipe

EASY WEEKNIGHT DINNERS

Easy and fresh Healthyish Weeknight Dinners
Weeknight Dinner Ideas

Asian Inspired Recipes

  • A beginner’s guide to Thai Herbs
  • Vegan Thai Noodle Soup (Instant Pot)
  • Vegan Summer Rolls- Rice Paper Rolls
  • Spaghetti Squash Pad Thai | Gluten-free

Footer

^ back to top

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Anusha Rajagopal www.tomatoblues.com

Privacy Policy