This delicious mung chutney with just 4 ingredients, is a breeze to make! Have it with steamed rice and ghee, South Indian style, or as dip with your chips or veggies. Super nutritious!
Course Chutney
Cuisine Indian
Keyword Onion, Red Chili Pepper, Tamarind, yellow mung
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian
1/4TeaspoonRed Chili PowderOr cayenne pepper. Vary to taste
1/4TeaspoonTamarindPaste
1/4TeaspoonSea SaltVary to taste
Instructions
Soak mung beans for about 30 minutes, wash, drain.
Add mung, salt, chili powder into a blender jar and blend to a coarse powder.
Add tamarind paste and blend for 10 seconds. Add onion (and some water if too thick) and pulse for 10 more seconds. Make sure the onion still has some small chunks left, to give the chutney a crunchy texture. Viola! It truly is that simple.
Scoop it into a jar and serve fresh or refrigerate for later use- it has a shelf life of 4 - 6 days in the fridge.
Notes
Have it with steamed rice and ghee, South Indian style, or spread it on your taco or roll. Use it as a dip with pita bread (like hummus).*Use organic ingredients wherever possible