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Culinary Institute of America

Mint Chutney

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Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 7 oz/198 g black lentils (urad dal), husked
  • 2 tsp/

Method

  1. Cook the black lentils in salted water over low to medium heat until very tender, 15 to 30 minutes. Drain the lentils and reserve.
  2. In a skillet over medium to high heat, fry the mustard seeds in the vegetable oil until they begin to pop, 10 to 30 seconds. Add the red pepper flakes and mint, and continue cooking until the mint leaves wilt slightly, 10 to 30 seco

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