I have to admit that I pride myself as detail-oriented. But I can so grossly overlook some things. Case in point is Mint Chutney. I make this chutney at least once a week in summer months when Mint is abundant. I use it as a dip for snacks like Samosas or Pakodas, Carrots, Cucumber or Zucchini cut up into sticks. I thin it out a bit and drizzle it over Chaat, another mouth-watering Indian snack. I swirl a spoonful into lentil soups to wake up the flavors. I add it to Raita for a summery twist. I once even added extra virgin olive oil to leftover chutney to work it as a dressing for cold pasta salad. It is also my go to dressing for Chickpea salad. I also use to as a spread on bread along with other sandwich stuffings to make one of a kind sandwich. With so many uses, what is not to love?
But lately when I received a few requests asking how to make it, I felt ashamed that it had not occurred to me to post it until then. Promptly I smacked myself and set out to write it down. The recipe I have here is very generous to substitutions and alterations, as long as the main ingredient is Mint. I used Almonds to give it body, but you can use same amount of Cashews or Peanuts if desired. Or maybe even Pine nuts? The recipe calls for Pomegranate seeds for a sour note, but you can substitute perfectly with a tablespoon of lemon juice. The chilies are optional if you want some heat, but do not skip Ginger and Garlic. I use Cilantro leaves to add more body as well as to make it ‘less Minty’. But feel free to use all Mint if you want a bold flavor or if you hate Cilantro. So here it goes…
What do you need (makes enough to serve 8-10 as a dip):
2 cups of loosely packed Mint leaves
1 cup loosely packed Cilantro leaves
1 tbsp Cumin seeds
1 tsp Pomegranate seeds powder (or 1 tbsp lemon juice)
2 Green chilies
1 Garlic clove
1/2 inch piece of Ginger
6 Almonds or Cashews (or 10-12 peanuts)
2 tbsp of Water
1/2 tsp Salt or to taste
How to make it:
- Roast the Cumin seeds in a microwave for about 45 seconds (times may vary), until their aroma wafts around
- Add all ingredients including Cumin seeds in a blender jar and blend until smooth. You may have to scrape sides a few times.
- Check taste and adjust seasonings as required
- Serve or freeze in a Ziploc bag. Thaw in warm water as necessary.
That would go so well with lamb… so well. Great recipe.
Absolutely!! How did I forget that!
Thank you so much for posting this. I followed a recipe for coriander mint chutney on YouTube, and the outcome was disastrous. I can’t wait to try this!
Thanks, Iman. This recipe is versatile enough, to adjust to your tastes! Do let me know how it turned out for you.