Mint Chutney

Mint Chutney makes some Snacks very special. This is similar to the Green Chutney but has a different aroma and taste. I made this Chutney for a special dish called Ragda-Patties. Sometimes I mix this chutney with a bit of Yogurt to make a spread for Sandwich, this Chutney is great with any fritters.

Remember that Mint turns dark if kept at room temperature after making chutney.

Keeping it in the Freezer and then taking out what is needed is a practical way-I pour the chutney in the Ice cube tray, cover it with plastic wrap and freeze it.. Pop the cubes out when frozen and store them in a plastic container or a plastic Freezer bag.

A little oil works as preservative. This chutney is like thick salsa. Use of a blender is needed. I use small Blender- like the one used for Smoothie.

Print Recipe

Mint Chutney

Author: admin Cooking Method: Blender Cuisine: Indian Courses: Sauce Recipe Keys: C Chutney

Difficulty: Beginner

Ingredients

Servings

• 15 Stems of Fresh and washed mint- remove stringy stems and chopped
• 15 Stems of Cilantro or Hara Dhania - it is also known as Indian or Chinese parsley-chopped
• 1 Medium hot of Green chili washed-seeds removed and cut in 1/2 inch pieces
• 0.5 Onion chopped
• 1 inch size of Fresh ginger-skin removed and cut in small pieces
• 2 pods of garlic-skin removed and cut in to small pieces
• 2 tbsp Lemon or Lime Juice
• 0.5 tsp Salt
• 0.25 tsp Turmeric Powder-optional
• 0.5 tsp Cumin seeds
• 1 tsp Oil-cooking oil
• 0.5 tsp Sugar-optional

Instructions

1. Blend chilies, ginger, garlic, Onion, salt, Turmeric powder, Cumin, sugar and lemon juice- more like paste.

   

2. Add Cilantro and Mint and blend until smooth . if you need more liquid to blend, just add a spoon full of water.

   

3. Pour in a container and add oil. Cover and keep in Refrigerator until Serving time.

   

4. Serve cold with your favorite snack