*One of the few posts done by Sebastian*
This mint chutney is one of my favourite things to have on hand. Before I moved out to university, I was eating it constantly. Either my mom would make it or one of my Indian aunts would give us some. There is no end to the different types of food I would put this chutney on. It's just like adding a super refreshing and slightly spicy topping to any meal or snack. Even eating this with crackers or as pictured below, with tortilla chips is amazing. Anyways, after I moved to Montreal for university I somehow forgot about this chutney. It wasn't until April of this year that I made it for myself. After testing it out a couple of times I came up with this recipe! I think it's kind of interesting how little things like this mint chutney can be forgotten when a big change like moving out on your own happens in life. I am so glad that I rediscovered and remembered this chutney and I hope you'll be just as excited to discover it for yourself.
When I made this batch of chutney it didn't turn out quite how I wanted it to. What I realized is that the masala I bought (from an Indian specialty grocery store I might add) was really really shitty. It had this really strange sweet, and also bitter after taste to it. Anyways, the moral of the story is to find a brand of spices that work well for you and stick to them. I was lucky enough this school year in Montreal to have my kind mom sent me a care package with really tasty Indian spices. I think because of that, I forgot that I had to pay attention to the brand of spices I was buying. The spices in the store were not already carefully inspected by an Indian mother.
Anyways, this is a super easy and worth it food, I really urge you to try it. Especially since it's summertime right now herbs are in season and make the chutney that much better. Also on an unrelated note, Maya and I just made this delicious bourbon/kahlua vegan milkshake. Drinking it made this post hard to concentrate on because now all I can think about is making a blog post about the shake. So expect that in the future!
Mint Cilantro Chutney
Fills one medium sized jar - about 2 cups
- 11/2 cups cilantro
- 1 1/2 cups mint
- 1/4 cup lemon juice
- 1/4 cup water
- 3 cloves garlic
- 1 large onion roughly chopped
- 1 tsp garam masala
- 1 tsp cumin
- 1 tbsp salt (start with less and add to taste)
- 1 hot pepper (jalapeno works well)
Wash the cilantro and mint.
Put everything in the blender and blend until completely smooth.
If your blender isn't blending it well, mix it around with a spoon and add more water as needed.
Keeps for about a week in the fridge.