Mint Chutney

Mint Chutney is another staple for any South Asian meal. It is a basic, yet essential condiment, that can be served with appetizers, sides, and main dishes. Not only is it delicious, but it serves as a nice cool compliment to the abundance of spicy dishes. It is very easy to make and it can be partially frozen, to save even more time for the future. Whether you're cooking South Asian food or not, try this chutney with your next meal!

Mint Chutney
Prep: 5 minutes Cook Time: 8-10 minutes

~1 Tomato, chopped
~2 jalapeno peppers, sliced
~small bunch of mint leaves (about 4 stalks worth)
~1 teaspoon salt
~1 teaspoon cumin powder
~Plain Yogurt

~juice of half lemon, optional

1.) Place chopped tomato in blender, and blend until soft and liquidy.

2.) Place jalepeno peppers, mint, cumin and salt into blender, with tomato. Blend all ingredients into a paste.

3.) Place two tablespoons of yogurt into a bowl. Place one tablespoon of blended paste into yogurt and mix. Keep adding amounts of yogurt and paste, until desired taste/spice level is achieved. The more yogurt there is, the less spicy the chutney is. The more paste there is, the more spicy the chutney. The chutney should be a little thick, due to the yogurt. You can squeeze and mix in a little lemon juice, to really enhance the flavors.

4.) Freeze the rest of the blended paste into ice cube tray(s).  To use later: Thaw one ice cube of paste, and add desired amount of yogurt.



Danielle  – (April 19, 2010 at 9:18 AM)  

I love chutney! Do you think that this would be as good using soy or rice yogurt?

Aisha  – (April 19, 2010 at 10:18 AM)  

You know, I've never had soy/rice yogurt, but if the consistency is similar as regular yogurt, I'm sure it will taste great. You might end up mixing a little more paste into it. I say try it, and let me know! :-)


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