MINT CHUTNEY

by Shumaila

Yesterday, the Food Network Channel announced its Next Food Network Star, and what would you know- its an Indian! So, a week from now, we are going to see Aarti, previously doing the circuits on the internet world as a food blogger, teaching Americans how to incorporate the exotic Indian taste in everyday American Food. Do I see my future in her?…Nah! I am too camera shy! So I will stick to just blogging.

Yesterday, I wrote about mooli paranthas and how we enjoy ours with mint chutney. Now, mint has a terrific smell and it tastes wonderful too, and when you mix it with onions, chillies and lemon, another dimension is added to the whole taste. This chutney is such a versatile condiment, and can be served with almost any food. It is also one of the more popular Indian chutneys, served with kebabs, pakodas, samosas, etc. And, would you know, the mint in the chutney helps in digestion. A perfect dish for those who find Indian food too heavy to digest! The best part – its made in a jiffy!

MINT CHUTNEY

makes about 2 cups of chutney

*Update*: I have started adding 2-3 tbsp of coriander/cilantro, 2-3 garlic cloves and 2-3 tbsp yogurt to the recipe, as suggested by my friends.

INGREDIENTS

2 bunches of mint leaves

3 -4 green chillies

1 onion

2 inch piece of ginger, peeled

Juice of 2 lemons

Salt, to taste

DIRECTIONS

Pluck the mint leaves. Process the above ingredients in a food processor or blender. Feel free to adjust ingredients to your liking. Enjoy with almost anything!