Mint chutney can be made in different ways and here is the recipe for one of the easy ones. You will need
1. One cup mint leaves ( washed and tightly packed)
2. Half cup chopped coriander ( cilantro ) leaves
3. Half cup curry leaves ( optional)
4. Two or three green chillies, slit ( add or reduce depending on how spicy you want the chutney to be)
5. Two cloves of garlic chopped
6. One tsp cumin seeds
7. Two tsps thick tamarind extract ( you can soak a small ball of tamarind in hot water and extract the juice)
8. Half to one tsp. salt ( adjust to suit your taste)
9. One tbsp. oil
Heat oil in a pan , add the slit green chillies and garlic and saute for a minute. Now add the leaves - mint,coriander and curry leaves and saute for a few minutes on low heat till the leaves are soft and wilted, but retain the green color. Transfer to the grinder bowl . Now add the cumin seeds, salt and tamarind extract and grind to make the chutney. You may have to add some water while grinding to get the right consistency. Instead of tamarind extract you can also use lime juice.
This chutney is excellent for digestion as it combines the goodness of mint,curry leaves, garlic and cumin.It can be used as a spread on bread for making sandwiches or can be eaten with chapathi or rice.
Mint chutney
1. One cup mint leaves ( washed and tightly packed)
2. Half cup chopped coriander ( cilantro ) leaves
3. Half cup curry leaves ( optional)
4. Two or three green chillies, slit ( add or reduce depending on how spicy you want the chutney to be)
5. Two cloves of garlic chopped
6. One tsp cumin seeds
7. Two tsps thick tamarind extract ( you can soak a small ball of tamarind in hot water and extract the juice)
8. Half to one tsp. salt ( adjust to suit your taste)
9. One tbsp. oil
Heat oil in a pan , add the slit green chillies and garlic and saute for a minute. Now add the leaves - mint,coriander and curry leaves and saute for a few minutes on low heat till the leaves are soft and wilted, but retain the green color. Transfer to the grinder bowl . Now add the cumin seeds, salt and tamarind extract and grind to make the chutney. You may have to add some water while grinding to get the right consistency. Instead of tamarind extract you can also use lime juice.
This chutney is excellent for digestion as it combines the goodness of mint,curry leaves, garlic and cumin.It can be used as a spread on bread for making sandwiches or can be eaten with chapathi or rice.
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