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Jade Macaroni

Prep Time: 20 min Cook Time: 10 min Total Time: 30 mins
Servings 3
    For the pasta
  • 1.5 macaroni (dry/uncooked)
  • 1 medium onion (sliced)
  • 2 fresh chilles - green OR red (sliced thin)
  • 2 tablespoons garlic (chopped)
  • 1.5 teaspoons ginger (chopped)
  • 1 medium green capsicum (sliced)
  • 1/2 carrot (peel and cut into juliennes)
  • salt to taste
  • 4 tablespoons green chutney
  • 1 tablespoon oil
  • For the green chutney (makes about 1 cup)
  • 1 to 1 1/2 bunch fresh coriander leaves
  • 1 tablespoon pudina (mint leaves)
  • 1-2 green chillies
  • 2-3 teaspoons tamarind paste
  • 1.5 tablespoons peanuts (roasted)
  • salt to taste
  • Garnish
  • Chilli flakes or roasted and coarse crushed peanuts
    For the green chutney
  1. Grind together all the ingredients with some water to make a thick chutney.
  2. For the pasta
  3. Cook pasta/ macarni as per instructions of the packet (cook till al dente).
  4. In a wok heat oil. Add ginger, garlic and saute on med-high till you get a nice aroma and is lightly browned.
  5. Add onion, chillies, saute on med-high but let onions remain crunchy.
  6. Add capsicum, carrot. Stir fry over med-high. Add salt to taste. Mix.
  7. Add chutney and mix and stir over high.
  8. Lastly add cooked & drained pasta. Toss well. Serve hot.
Can add vegetables like baby corn, broccoli, corn, cabbage, red capsicum.
Instead of macaroni, can make from noodles too.
You can use leftover green/mint chutney.
You can skip tamarind and add some lime juice for tang in the end.
Prathima Thotanthillaya