Mint Chutney

This is my favorite chutney because it can be used as an “all-purpose” chutney. It is used in both North Indian and South Indian dishes. I personally use to make bhel puri, pani puri, and grilled vegetable sandwiches. It is also a good combination for South Indian items like idlies, dosa, and uthaapam.

Desika Products:

Peanuts, Peanut Oil

RECIPE FOR MINT CHUTNEY

Ingredients:

Mint - 2 fistfuls

Green Chili - 2-3

Garlic - 3

Peanuts - 1 tsp

Oil - 1 tsp

Salt as needed

Instructions:

1. Wash the mint thoroughly and drain the water.

2. Peel the garlic and slit the green chili down the middle. Keep this aside.

3. In a kadai, add oil and allow it to heat up.

4. Add the green chilies and saute for a minute.

5. Add the garlic to this and roast until the garlic turns light brown.

6. Add the washed mint to this. Add salt and mix well.

7. At this point, water will come out of the mint. Let it cook on high flame until all the water disappears.

8. Once the water is gone, add the peanuts and mix. Turn off flame and allow this to cool.

9. Add the ingredients to a mixie jar/grinder and grind it into a smooth paste. Use little water if necessary.

10. Transfer to a bowl and adjust the salt if needed. Mint chutney is ready!

Tips & Tricks:

• If you don’t want to use peanuts, you can use almonds instead. Make sure to soak the almonds in hot water at least twenty minutes prior to making and peel the skin off before adding.

• You can add black salt if you want a chaat-y taste.

• If you want, you can replace green chilies with jalapenos.