Vengaya Chutney- Onion Chutney
Onion Mint Chutney- A simple and easy chutney using onions and mint. This pairs well with idli, dosa and paniyaram.
Servings: 4
Calories: 110kcal
Equipment
- 1 heavy bottomed frying pan
- 1 high speed blender
Ingredients
- 2 cups Onion sliced thinly
- 1/2 cup Mint leaves tightly packed
- 1 tbsp Urad dal
- 1.5 tsp Tamarind paste
- 4 Dry red chilies
- 1 tsp Salt or to taste
- 1.5 tbsp sesame Oil divided
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 10 Curry leaves
Instructions
- Heat a pan with 1 tbsp oil.
- Add urad dal and dry red chilies and fry till dal begins to brown.
- Next, Add tamarind and onions and fry till translucent.
- Now, add mint leaves next and the salt.
- Fry till the mint just wilts.
- Once done, switch off flame and let cool.
- Once cool, grind to a smooth paste in a blender.
- Transfer the chutney to a clean air tight container.
- Heat a small pan with 1 tsp oil.
- Pop the mustard seeds and add urad dal and curry leaves.
- Once dal begins to brown, add the tempering to the chutney and mix well.
- Serve with idli or dosa
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 110kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 588mg | Potassium: 180mg | Fiber: 3g | Sugar: 5g | Vitamin A: 469IU | Vitamin C: 58mg | Calcium: 50mg | Iron: 1mg
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