Mint Chutney (condiment)

We Indians are pretty partial to our condiment of choice. Let’s admit it; we cannot do without our pickles, papads and chutneys.

Our meals are more about these condiments than actual food.

My mint chutney is one such family recipe that is a must have on my table. It stays for up to a week in the fridge (although it does lose its verdant colour to a more olive shade) without losing its taste. And, I always have a batch ready in my fridge. It goes well with pakodas, paranthas, daal-rice and tikkas…actually; it pretty much goes well with everything including the Indian chaat.

INGREDIENTS

1 bunch fresh mint leaves

½ bunch fresh coriander leaves

1 inch piece of ginger

6-7 green chilies (less if you cannot stand the spice)

1 tsp zeera seeds (cumin seeds)

1 raw green mango (skin peeled off and de-seeded)

Juice of half a lime

2-3 garlic cloves (optional)

¼ cup water

Salt as per taste

¼ tsp red chili powder

¼ tsp pepper powder.

 

METHOD

  1. In a mixer add all the ingredients except salt and lime juice.
  2. Churn on medium speed (adding more water if needed) for 2-3 minutes.
  3. Once the mixture has achieved a smooth consistency and does not have any lumps, take it and pour into a bowl
  4. Stir in the salt and lime juice
  5. If the chutney appears a bit frothy on the top, do not panic. It will settle down soon enough.

About Sonal Singh

I believe that life is a repertoire of anecdotes. The various situations that we encounter, the many incidents of every day, the people we meet, our conversations with them; all make life a melange of tales. And, that is what I attempt to capture through my writing. My cooking is no different! It reflects my love for travel and my love for innovation. The kitchen is my happy place. So, even though by vocation I am a recruiter (www.rianplacements.com), by passion I am a writer, home chef and a hodophile.

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