Boiled Egg, Coriander Mint Chutney and Onion Salad

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems)
• 1 cup Mint Leaves (Packed, stems discarded)
• 3 whole Green Chilies (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 3 clove Garlic (Peeled)
• 2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
• 2 tbsp Lemon Juice (Freshly squeezed for best flavor)
• 0.5 tsp Chaat Masala
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.5 tsp Sugar (Optional, helps balance the tanginess)
• 0.25 tsp Salt (Adjust to taste)
• 3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)

Instructions

1. 1

   Prepare the Herbs (3 minutes)

   • Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
   • Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
   • For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2. 2

   Combine Ingredients in Blender (2 minutes)

   • Place the washed coriander and mint leaves into a high-speed blender jar.
   • Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3. 3

   Blend to a Smooth Paste (2 minutes)

   • Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
   • Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.

Ingredients

• 2 pcs sweet onion (medium, thinly sliced into rings)
• ice cubes (for soaking)
• 4 cup water (cold, for soaking)
• 2 tbsp apple cider vinegar
• 0.5 tsp paprika (for color)
• 0.5 tsp sugar (to balance tanginess)
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt
• 2 tbsp parsley (fresh, finely chopped)

Instructions

1. 1

   Prepare the onions

   • Peel the sweet onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for crispness

   • Add ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels to remove excess moisture.
4. 4

   Season and toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Drizzle with apple cider vinegar and sprinkle with paprika, sugar, black pepper, and salt.
   • Add the chopped fresh parsley.
   • Toss gently until the rings are evenly coated.
5. 5

   Serve immediately

   • Serve the onion salad immediately to enjoy its maximum crispness and fresh flavor.
   • It is an excellent topping for burgers, hot dogs, and grilled chicken sandwiches.