Sunday, April 3, 2011
On my first visit to England, I was overwhelmed by mint in all kinds of sauces. With roast lamb, with fish and chips and even with a muffin! It didn't taste at all like the minty chutneys I was used to at home. I never figured out why. But I am happy to stick to the Indian usage of it. This chutney was made by my mother. A huge bunch of mint had to be used up, and what better way than pudina chutney?
A bunch of mint, leaves only, about 3 packed cups
2 unripe mangoes
3 green chillies, deseeded
1 teaspoon cumin, roasted and ground
1 teaspoon rock salt, or to taste
The method is simplicity itself. Wash the leaves after stripping them thoroughly and remove as much water as possible. Peel and cube the raw mangoes. Deseed the green chillies. Add in a blender all ingredients until it becomes a paste. It can be kept a little coarse too. Store in the refrigerator.
Spread it on bread or have it with everything Indian; rice, chapattis, parathas and of course with dhoklas and samosas.