Mint – Onion Chutney (Pudina – Kanda Chutney)

pudina-kanda chutney

I wanted to post this recipe for a long time. This was a regular with chicken biryani at my pachi’s (aayi’s sister) home. It has been over a decade and I still remember the awesome taste of this combination. Somehow I have not prepared this very often, I kept forgetting to get the exact recipe from pachi. But that changed when I was in India this time.

I have a strong dislike for raw onions and my family knows this very well – I still watch in awe when Ishaan, who is a picky eater, loves to eat raw onions!. All my life, aayi prepared (still prepares) two versions of any dishes that involved raw onions. So she was very surprised when I called up my pachi to get this recipe and prepared it. Here the onions are mixed very well with lemon and salt that takes out the strong bite/smell of the onions (atleast that is my explanation for liking this chutney!). I absolutely love this chutney with any pulavs/biryanis. This even tastes good with rotis/chapatis.

Ingredients:
1 cup fresh/frozen coconut
1/2 cup chana dalia (putani/hurigadale)
1/2 cup coriander leaves
1/4 cup mint (pudina) leaves
3-4 green chillies
3-4 garlic
2 tbl spn lemon juice
1/2 cup onion slices
Salt

Method:

pudina-kanda chutney1pudina-kanda chutney2
Make a thick chutney from coconut, coriander and mint leaves, green chillies, garlic and salt.
Make a coarse powder of dalia.

pudina-kanda chutney3pudina-kanda chutney4pudina-kanda chutney5
In a bowl add lemon juice and little salt to onion slices and mix very well (preferably do this with fingers so that the onion is very well mixed with salt and lemon, this takes out strong bite of onion ). Add the chutney and powdered dalia to the onions and mix. Serve.

PS: A little yogurt can be added to the chutney if needed.

pudina-kanda chutney

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