Mint chutney
This mint chutney always reminds me of the summer in Minnesota when my new mother-in-law began introducing me to the amazing flavors of Indian cuisine. We had mint growing like mad in our backyard, and we used to get fresh cilantro from one of the Hmong family farmers at the Minneapolis farmers market on Sundays. When my mother-in-law made this chutney, I found the aroma of mint and cilantro that spread through our kitchen so soothing.
Chutney is a condiment, technically, but not like ketchup or mustard is a condiment. I guess you’d say it’s more of a companion. There are so many varieties—mint, mango, tomato, coconut, etc.—and so many uses. This mint chutney, one of my favorites, goes great with kabobs, pakoras, french fries, or any other fried snack. Oh, and don't forget to try it on hotdogs.
Make sure that, as with anything you cook, you taste the chutney and adjust for seasonings before you serve it.
Mint Chutney
About 3/4 cup
2 cup mint leaves, whole or coarsely chopped
2 cup fresh cilantro (both leaves and stems), coarsely chopped
4 clove garlic, roughly chopped
2 fresh green chili, seeds and pith removed if you want the chutney mild
4 tablespoon freshly squeezed lemon juice
1 teaspoon salt
4 heaping tablespoon plain yogurt
Briefly pulse the mint, cilantro, chili, and garlic in a blender or food processor until the herbs are blended. Add the salt and lemon juice, and pulse again to turn the mixture into a paste.
Transfer the chutney to a bowl and taste, adding salt if needed. Whisk the yogurt with a fork and stir it into the chutney. Add water if you want to thin the chutney.
