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Good Day to all.
This delicious sauce /condiment is served with appetizers at an Indian restaurant. I personally love mint because of its inflammatory properties and also that it is great for digestion. It does have a little bitter taste to it but if you follow my recipe you won’t taste the bitterness at all.
Ingredients
- 2 bundles of mint leaves (2 cups)
- 1/3 cup of unsalted roasted peanuts
- 1 green serrano chili
- 3 garlic cloves
- 1/2 inch piece of ginger
- 1/3 cup of water
- 1 teaspoon salt (per your taste)
- 1 teaspoon sugar
- 2 tbsp. juice of a lemon (half of lemon)
- 1/2 tsp mustard seeds (optional)
- 1 tbsp. of canola oil (optional)
Instructions
- In a blender, add in all the above ingredients with 1/3 cup of water and grind it to a smooth texture. Check for salt and adjust it to your liking and squeeze the lemon juice. It gives the chutney a delicious tanginess.
- Also, this is an optional step:
- Once the chutney is blended smoothly, in a small pan, heat about 1 tablespoon of oil and once hot add in half a teaspoon of mustard seeds.
- Throw it on the mint chutney for garnishing. (It will splash you so be careful doing this step.) This step adds more taste to the spicy, tangy, and healthy chutney. You can also eat in a sandwich. Also, Mint doesn't last too long so devour it quickly with some Samosa or Pakoras. It stays good up to 8 days in the fridge in an airtight container.
