UPDATE July 15, 2016: The picture above of the mint chutney is from the original post that went live in August 2010. I don’t know how many times I have made this chutney since the first time I posted it. I was a newly married woman then and very new to cooking. I got the recipe from my mom and adapted it over the years thanks to the suggestions my friend Bhinee told me. After making it countless times I now know this recipe by heart that I just eyeball it. So feel free to make adjustments, but use all these ingredients. Every time I make it I have at least one person either asking for the recipe or telling me how good it is. For being a condiment I think that just proves how good it is. Its perfect with chicken tikkas, samosas or any other appetizer. It also makes a great sandwich spread- some cream cheese, cucumber, mint chutney and tomatoes -yum. Hope you get to try it.
ORIGINAL POST:
Yesterday, the Food Network Channel announced its Next Food Network Star, and what would you know- its an Indian! So, a week from now, we are going to see Aarti, previously doing the circuits on the internet world as a food blogger, teaching Americans how to incorporate the exotic Indian taste in everyday American Food. Do I see my future in her?…Nah! I am too camera shy! So I will stick to just blogging.
Yesterday, I wrote about mooli paranthas and how we enjoy ours with mint chutney. Now, mint has a terrific smell and it tastes wonderful too, and when you mix it with onions, chillies and lemon, another dimension is added to the whole taste. This chutney is such a versatile condiment, and can be served with almost any food. It is also one of the more popular Indian chutneys, served with kebabs, pakodas, samosas, etc. And, would you know, the mint in the chutney helps in digestion. A perfect dish for those who find Indian food too heavy to digest! The best part – its made in a jiffy!
- 2 bunches of mint leaves
- 3 tbsp fresh cilantro/coriander/dhania
- 3 garlic cloves
- 3 tbsp yogurt
- 3 -4 green chillies
- ½ onion
- 2 inch piece of ginger, peeled
- Juice of 1-2 lemons
- Salt, to taste
- Pluck the mint leaves. Process the above ingredients in a food processor or blender. Feel free to adjust ingredients to your liking. Enjoy with almost anything!
do we put any coriander in mint chutney?
I hv seen recipes dat put….bt at home v dnt…so I ddnt….I was also out of coriander… Nonetheless it tasted good…bt u cn put if u want to- it kind of offsets any bitterness of d mint leaves if thr is..nxt time vil try wid coriander and c d diff…btw if u have raw mango avlbl put dt too….mama told me dat it tastes awesome wid dat..
Next time try adding little yogurt and 1-2 garlic cloves in it
i have tried wid garlic…but yogurt….hmm dat sounds interesting…will try adding dat next time….
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I made this today for my lunch with chicken burger patties. F loved it!
Famidha recently posted..Idli Batter using India Gate Classic Basmati Rice & Split Urad Dal in Butterfly Mixer Grinder
Those chicken burger patties sound yum. Glad you got to try it out and F loved it!
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