Fresh mint Chutney
PODINA CHATNI
-Recipe from Yamuna mataji
Fresh mint chutney, like coriander chutney, is refer5shingly sharp and
bracing. Long recognized for its digestive properties, it is avery
popular accompaniment to fried savories and highly spiced dishes. The
overall character of the chutney depends on the type of mint you use,
be it from the supermarket or freshly harvested from your herb garden.
I have tested the recipe with numerous species and come up with
different results. For example, the dappled cream and pale green leaves
of pineapple mint (menthe suaveolens variegata) has a fruity flavor,
while the rounded downy leaves of Egyptian mint (M,suaveolens) has
fresh apple overtones. For best all-round use, I prefer Bowels mint
(M.x.villosa), with its fresh scent and mild flavor. No matter what
your source, if the mint is pungent, with a coarse flavor, temper it
with coconut, nuts or dried fruits.
Preparation time (after assembling ingredients): 10 minutes
Makes: about 1 cup (240 ml)
2 table spoons (30 ml) each fresh lime juice and orange juice
2 table spoons (30 ml) finely chopped dried papaya or honey
3 table spoons (45 ml) water
1 ¾ cups (420 ml) trimmed fresh mint, packed
1-2 hot green chilies, seeded and chopped
¼ cup (25 g) fresh or dried coconut, lightly packed
1 teaspoon (5 ml) salt
Combine all of the ingredients in a food processor fitted with the
metal blade, or a blender, and process until smooth. (The texture
should resemble runny applesauce; you may need more water to reach this
consistency). Transfer to a bowl and serve or cover well and keep
refrigerated for up to 2 days.