MINT AND CILANTRO CHUTNEY – A DIFFERENT METHOD

MINT AND CILANTRO CHUTNEY – A DIFFERENT METHOD
This chutney recipe was a sudden idea with the change of plans for dinner last week. I was about the start preparing regular mint and cilantro chutney with idlis one evening when my hubby said that he didn’t want coconut in the chutney. I have never prepared mint chutney without cilantro and started to wonder whether it would be creamy without adding coconut. Then I got this idea of adding walnuts to the chutney and it did turn out pretty tasty. I added some onions to the chutney, which is variation from my regular. It was indeed creamy and healthy. We liked it with idlis. This goes well with chapathis also.

INGREDIENTS:
Mint and cilantro, 1 big bunch of each.
Red onion, small, 1.
Green chilies, 2-3.
Ginger, 1 small piece.
Tamarind, 1 small lemon-sized ball.
Chopped walnuts, 2 tablespoons.
Mustard seeds, ¼ teaspoon.
Salt as per taste.

PREPARATION:
Extract thick juice from the tamarind and keep aside. Remove the leaves of the mint and cilantro and wash them well. Dice the onion finely and slit the chilies into 2. Chop the ginger into small pieces. Heat a pan with a teaspoon of oil. When the oil turns hot, add the chopped onion and keep sautéing it until it is tender. Then add the chilies, ginger pieces, and the mint and cilantro leaves and sauté for a few more minutes until the leaves have wilted. Switch off the stove and let it cool. Once the mixture is cooled, add the contents to a blender along with the tamarind juice, chopped walnuts, and salt as per taste and blend it into a smooth paste. Transfer the chutney into a bowl. Heat a small pan with a teaspoon of oil. When the oil turns hot, add the mustard seeds and let it splutter. Pour the hot oil over the chutney, mix well, and serve with idlis, dosas, and rotis.

Variation: The tamarind juice can be substitued with 2 tablespoons of lemon juice.