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.