UPDATE July 15, 2016: The picture above of the mint chutney is from the original post that went live in August 2010. I don’t know how many times I have made this chutney since the first time I posted it. I was a newly married woman then and very new to cooking. I got the recipe from my mom and adapted it over the years thanks to the suggestions my friend Bhinee told me. After making it countless times I now know this recipe by heart that I just eyeball it. So feel free to make adjustments, but use all these ingredients. Every time I make it I have at least one person either asking for the recipe or telling me how good it is. For being a condiment I think that just proves how good it is. Its perfect with chicken tikkas, samosas or any other appetizer. It also makes a great sandwich spread- some cream cheese, cucumber, mint chutney and tomatoes -yum. Hope you get to try it.
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!