MINT-ONION-TOMATO CHUTNEY - Hotel Aryaas Park, dosa accompaniment
The first time I tasted dosa with mint chutney at Hotel Aryaas Park in Kochi, Kerala, I was taken by surprise. It’s nothing like the typical mint chutney that comes with kebabs; this one has a different consistency and flavor that goes well with dosa and idlis. Inspired by that unforgettable taste, I set out to recreate it at home and came up with a recipe that is close to the original's consistency and flavor.
INGREDEINTS
- 200 gms. chopped onion
- 1 tomato
- 4 garlic
- small piece of ginger
- 1/2 cup mint leaves or 1/4 cup dried mint
- 1/2 cup. coriander leaves
- green chilies seeds removed.
- tamarind pulp as per taste
- 1/2 cup coconut
- salt to taste(1/2 tsp)
- 3 Tbsp for sauteing
METHOD
- Heat a pan. When warm, add oil. When the oil is hot, add the chopped onions and sauté until browned. Add the garlic and sauté, then add the tomato, ginger, mint, and coriander leaves. Sauté for a while, then turn off the stove and add the shredded coconut and tamarind pulp. Add sufficient salt.
- If using dried mint leaves, saute them earlier along with the onions.
- When cool, pulse it in the blender until a coarse mixture forms.
NOTES
Some recipes call for roasted channa and urad dal. I tried that, but the above recipe gives my desired consistency.
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