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Tuesday, October 1, 2013

Mint tomato & Flaxseed chutney

One more to my list of coconut free chutneys.

2 tbsp dry roasted chana dal
1 handful mint leaves - roasted
3 small tomatoes - roughly cut
1 onion roughly cut and slightly sautéed
1 small sized ball of tamarind / 1 tsp tamarind paste
1/2 tsp sugar / jaggery
1 tbsp dry roasted flaxseeds
Salt to taste

Ghee, hing, mustard and curry leaves for tempering.

Put all the ingredients in a mixie and buzz it till It becomes a smooth paste.  Transfer into a bowl and add the tempering.
Can be had with dosas, idlis, chapati, and as a bread spread. Ek teer, kaee nishaan ;) One chutney, many uses!

Note : In my house most chutneys are made in batches and excess put in the fridge immediately.  They stay for up to a week. I dont add the tempering to the batch that goes into the fridge as I like the mustard seeds to be fresh and crunchy.

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