Vegan Dinners
Raw Minty Onion Chutney
Garden Fresh Mint Chutney
My favorite Indian restaurant has this raw minty onion chutney served alongside my samosas. So I went home to try and duplicate the taste. This came out even better and so fresh tasting!
I was able to harvest fresh mint from an area that my mother planted years ago. If you don't have mint planted in your garden, I highly recommend planting some. It's easy to grow and the insects and animals seem to stay away.
Asian markets usually have the freshest mint. Since mint does not last long once picked, use it within 2 days of purchase for the best taste.
Ingredients
4 large onions diced
4 cups fresh mint leaves firmly packed
4 fresh green serrano chilies
4 tablespoons lemon juice
1 teaspoon sea salt
Preparation
Onion Preparation
Cook diced onions till translucent... use a medium to low heat and cook gently so no color appears.
Once the onions are translucent, remove from the pan and set aside to cool.
Blend the Onions & Mint
In a Cuisinart, add the cooled onions and all the remaining ingredients.
Pulse till the contents are smooth.
Fill Containers for Storage
Fill jars with the chutney and refrigerate... will last two to three weeks.
Presentation
Minty Onion Chutney is great with samosas, curries and chapati bread. And it makes a great base for salad dressing too.
Recipes for A Complete India Dinner
Saffron Basmati Rice
India Lemonade
India Cashew Curry Gravy
Minty Onion Chutney
Tofu Tandoori Marinade
Tandoori Tofu Steaks
Curried Vegetable Samosas
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