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