Refreshing and healthy, this chutney is a keeper. Excellent with samosas and/or pakoras.
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Some mint doesn't exactly help this dish. e.g. Peppermint. It may be a personal taste, but I find that you may need to figure out which mint suits you.
Other than that, it's a delicious dip and accompaniment. You can even put it between two slices of bread and make a bit of a sandwich base.
You can make three variations of mint chutney from one recipe. First you need to make the base. Here's how you make the base.
2 bunches of mint
1 bunch of coriander
Chopped Ginger- 2-3 inch ginger piece
Salt to taste
Cumin- 2-3 Teaspoons
Green Chilli- to taste
Dried Pomegranate Seeds (creates sourness and nutty texture)
Grind all in a blender. Now you have a mint chutney base. So let's try the variations.
Variation 1:If you want to achieve a mint chutney for kababs etc, then mix one part of mint chutney to one part of yoghurt. This makes the chutney go from deep green to light green. And makes a superb dip for kababs and tandoori chicken or other fried meat.
Variation 2: The same mint base can be used to eat with onion fritters (bhajias) and this time you'll need to add a teaspoon or two of sugar and some water to dilute it (and avoid the yoghurt). The mint chutney now takes on a different taste and flavour, and is great with the fritters.
Variation 3: The same mint chutney can then be used for sandwiches or mixed with rice. Add some chopped onions, some ghee and mix well. Then put in a sandwich as a base or mix with rice and it makes a simple, tasty meal.
(Note: Pomegranate seeds are sour and hence you can avoid the tamarind. Traditionally pomegranate seeds are used for this recipe and not tamarind).