We have an abundance of fresh mint leaves just growing wild, outside our back door, here in West Virginia. And this morning I decided to try my hand at making some Mint Chutney. I went through a few of my favorite Indian cookbooks, and looked at a few recipes online. It seems like there are hundreds of variations to this basic recipe. But I chose one that I had all the ingredients to make, and we share it with you today.
If you plan on making a large batch (which I plan to do), the freezer is your friend. Otherwise if will keep fresh for a couple of days in the fridge.
Mint is a herb that has been used in Ayurvedic practices since Ancient Times. It is a healing herb that has some nutritional values and health benefits, especially when eaten fresh without cooking.
Mint leaves are said to be Tridoshic, meaning have the potential to balance all kinds of imbalances (doshas) in the body. They are calming, refreshing, detoxifying, and aids in digestion.
Use fresh green leaves that are vibrant in color, and avoid using the stalks and stems, as they can impart a bitter taste.
Adding a few teaspoons of lemon juice helps preserve the bright green color.
Recipe
INGREDIENTS
1 bunch of mint leaves washed
6 green chilies
1 bunch of coriander leaves washed
1/2 tsp salt or chaat masala
1 tbsp olive oil
1 tsp vinegar
3 tbsp lemon juice
1/4 cup of water
INSTRUCTIONS
Blend everything together by adding water slowly. ( Note: keep the use of water to a minimum. Aim for a thicker chutney rather than a watery one)
Store in an airtight jar in refrigerator or freeze for further use.
Images and recipe courtsey of Butteroverbae.com
The Hare Krishna Movement 