Mint herb has cooling effects and is a part of diet specially during summer time. A spoonful of the chutney with lunch or dinner or with snacks are the ways it can be made a part of the diet. It goes well on bread sanchwiches, pakoras (any kind of fritters) and also with papad (the way it is served at Indian restaurants). I made it spicy by adding fresh green chillies, the raw mango adds a tangy flavor. There are various ways a mint chutney can be made, this recipe is a typical Punjabi recipe (from North India) and I thank my mom for the spicy, tangy and minty recipe.
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Ingredients:
2 bunch of fresh mint leaves
1 small onion
1 small raw mango
1-2 fresh green chillies
Salt to taste
Recipe:
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| 1. Thoroughly wash the mint leaves in running water for about 7-8 minutes. Separate the leaves from the thick stem (the stem is too fibrous to consume). Cut the raw mango and carefully remove the pulp as much as possible using a knife OR peel the skin using a skin peeler and dice the pulp into small pieces. |
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| 2. Now chop the onions, green chillies and add to the blender. Combine with chopped mango and mint leaves. |
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| 3. Blend evenly. Add about 1/2 cup of water. |
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| 4. The chutney is ready when the mixture is evenly blended. Add salt. Enjoy mint chutney with bread pakoras, batata vada, or with dinner and lunch. |
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