Chutney is a generic name for an All Indian dip. When an ingredient losses identity in the process they say it its turned into a chutney rather I would like to say when flavors merge to give birth to some yummy dip, it is of course a chutney.
When one needs to build bridges between the South and Maharashtra. When someone born in one state but parents are from a different state and loves some one from a different state, then Bambaiya for it is chutney! LOL
This rice is made with a chutney when one needs something fast and quick. Mostly for people with least interest in food and thats when we foodies who slog so much to create something different everyday can just put up our feet and relax.
This chutney pulao is to make peace between a Marathi and is pudina(mint) rice for a Kannadiga (what?). ;)
2 bowls cooked Sona masuri rice
1 Onion chopped fine
1 cup mint leaves packed tight
1/2 cup cilantro
2-3 green chilies
1 teaspoon sugar
1 lemon juice
salt to taste
1/2 cup mint leaves chopped coarsely
1 tablespoon oil
1/4 cup cashew nuts
Grind together mint leaves, cilantro, green chilies, sugar, salt and lemon juice to make a chutney. Save.
Heat oil, fry the cashew nuts to a golden color, add onions and fry till translucent. Add the chutney and stir for 3-4 secs. Add the cooked Sona masuri rice and mix well. Why only Sona masuri? Coz the Kannadiga won't eat any other. Put off the heat and mix in the chopped mint leaves.
Put the rice in a mould and unmold onto a serving dish. One can garnish it with a sprig of mint.