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.
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.
No comments:
Post a Comment