Brussel Sprouts Chutney

Serves: 2

1 tbsp oil
2 dry red chilies
1 and 1/2 cups onions, chopped
3 cups Brussel sprouts, chopped (12 brussel sprouts)

Heat oil in a pan, add dry red chilies, onion, Brussel sprouts and sauté in medium flame for 12 minutes.

2 cups tomatoes, chopped

Add tomatoes and sauté until tomatoes softens.

1 bunch mint leaves

Add mint leaves, mix well. Allow to cool.

1 and 1/4 tsp salt
3/4 cup water

Blend everything until smooth.

For Tempering (Optional)

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: vikkee
Note: I think if we DO NOT blend this into smooth chutney, it would be better. But again, I made this while fasting, so I have to make both version when I am eating and decide.