This is a traditional Onion Chutney that accompanies many a feasts and dinners in Kashmir. The process is a quick pickling process which is very simple bringing out the tart and savory flavors.
The recipe call for dry mint but fresh would be fine if you are out of stock. I dry my mint in summer and fall and it lasts me at least 6 months. Dry mint does have a unique taste that it imparts to many Kashmiri dishes.
I serve it as a side to rice and savory dishes but you will find that it was be used in many other ways such and sandwiches kebabs.
Gand Chetin - Kashmiri Onion Chutney
- 2 cups of organic red onions sliced thin
- 3 green chilies sliced thin
- 1/2 cup of green coriander/cilantro chopped
- 1/2 tsp black cumin ( different form regular cumin)
- 1/2 tsp dry mint
- 1 tsp red chili powder
- 1/2 cup of organic vinegar ( i used rice vinegar)
sea salt to taste
Salt the onions and keep aside for an hour or so and then wash and drain. You will need to squeeze the water out.
Mix all the other ingredients ( you will not need additional salt) and cool in the refrigerator before serving as a condiment.