In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats. Use Greek yogurt if you want a creamy chutney. Depending on preference, you can skip the raw garlic.
- Serves: 3 persons
- 1cup loosely packed cilantro with stems
- 2cups loosely packed mint leaves
- 2teaspoons cumin seeds or 1 teaspoon cumin powder
- 3to 5 Thai green chiles, stemmed
- 1teaspoon granulated sugar
- 1teaspoon fine sea salt
- ¼cup fresh lemon juice
- ¼cup Greek yogurt or water
- 2garlic cloves (optional)
Step 1Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.