Mint chutney is often used as a condiment for Indian cuisine, served alongside spices to flavor entrees and top freshly baked naan. We tested this recipe served over sauteed cauliflower that we'd seasoned with a store-bought Indian spice blend, and were delighted with the results. It would also make a wonderful addition to plain hummus, either mixed in or spread on top to serve at a party.
Yield: 3 / 4 servings
- 1 cup spearmint leaves
- 1 cup cilantro
- 1 green chili (optional)
- ¼ sweet onion, cut into small chunks
- ½" piece of ginger, peeled
- 1 garlic clove
- ¼ tsp cumin
- ¼ tsp kosher salt
- Juice of ½ lemon
- 2 tbsp cold water
- Combine all ingredients in a food processor and process until finely chopped and smooth (about 2 minutes).
- If you aren't sure how spicy you want your chutney to be, start with a small piece of green chili, process for 30 seconds, taste, and go from there. (If you prefer mild chutney, leave the chili out altogether.)
- Refrigerate in an airtight container until ready to use.
Featured Ingredient: Spearmint
There are many varieties of mint, and while all of them are essentially "minty" in the same way, each one has a unique flavor quality. Spearmint is sweeter than peppermint and is very good when used in addition to other herbs or flavors. It complements a large variety of fresh herbs, fruits, and vegetables, and is a wonderful plant to have on hand. Mint will grow vigorously when planted in the ground, but it also grows very well in containers. Let us teach you the best way to grow your own mint.Recipe by Sarah Ward, creator of the blog of the dirt