ARTICLES

Recipe: Mint Chutney, by Ramani

As you walk along our garden, you are sure to notice the mint bushes, some planted by a current gardener and some inherited from a previous gardener. This hardy plant (it will take over your garden plot if you are not careful) is not without its unique virtues. Apart from livening up your mojito and flavoring your tea, it can also be used for a spicy chutney.

Ingredients

  1. One cup coarsely chopped mint leaves
  2. One cup coarsely chopped cilantro leaves
  3. One serrano or half a jalapeno pepper chopped and deseeded
  4. Half an inch fresh ginger, chopped (or a quarter of a tsp ginger powder)
  5. One teaspoon ground cumin (You can skip it if you don’t have it)
  6. Juice from half a small lemon (or two tablespoons of lemon juice)
  7. Salt to taste
  8. Half a cup of water (less if you want the chutney to be thick)

How To

Use a blender to make a fine paste. Add more water if it is too thick.

Some Pointers

  1. Use more peppers if you really want to spike it. Conversely, use less if you are skittish.
  2. Feel free to experiment. After all, it is just a bunch of mint leaves and a few other ingredients!
  3. Vary mint/cilantro ratio and see what you like.
  4. I find that limes are sometimes cheaper and just as tangy.
  5. Add half an onion (chopped) if you want to try a variation.
  6. Enjoy!