Mint chutney is essential for 'chatpata' Mumbai style sandwiches. This is also an ideal accompaniment for kebabs, tandoori or any starter dishes. The chutney can be had as is detailed below or mixed with yoghurt for a thick tangy and minty dipping sauce.
This chutney is so versatile and can be used as an 'Indian Pesto' in salad and pasta dishes to add a 'minty peppery' flavour boost.
This chutney is so versatile and can be used as an 'Indian Pesto' in salad and pasta dishes to add a 'minty peppery' flavour boost.
1 big bunch mint leaves
1/2 bunch coriander leaves
4 green chillies
2 garlic cloves
1/2 ts roasted cumin powder
1/2 ts roasted cumin powder
1/2 ts pepper powder
2 tbs lemon juice
Handful of soaked and peeled almonds (for a thick chutney consistency)
2 tbs olive oil
Secret ingredient!
1/2 ts chat masala (don't miss this!)
Secret ingredient!
1/2 ts chat masala (don't miss this!)
Preparation
Blend all the ingredients mentioned above into a smooth paste with very little water.
When mint and coriander leaves are available in plenty, this chutney can be made in bulk, frozen in ice cube trays, and later transferred to air tight boxes to be stored in freezer for long time. Whenever required, take the required number of cubes and microwave for few seconds. The chutney is ready to spice up your favourite dishes.
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