March 29, 2011

MINT CHUTNEY



As most of you know, I am a sucker for fresh herbs and mint is one of my favorite ingredients. Here in Bali,  I am especially loving cooking with mint - just a taste of its flavor and I feel refreshed in the heat.

This Mint Chutney was part of a delicious spread cooked for us by Dr. Sujatha Kekada. She served the chutney as a dipping sauce for her Pakora. The cool minty goodness was a wonderful contrast to warm fried Veggie Fritters.

I think this sauce has potential to find other uses. I imagine it would be lovely served with grilled fish. Kekada also says the this recipe works well with cilantro replacing the mint. Yum.


INGREDIENTS
  • 2 packed cups fresh mint leaves
  • 1 cup shredded fresh coconut (or 1/3 cups dry coconut re-hydrated in water)
  • 1/2 glass room temperature water
  • 2 tablespoons lemon juice
  • optional: 1/2 fresh hot chili
Simply place all ingredients in a blender and puree for 3 minutes.

Serve. It's that easy!

8 comments:

  1. I can't wait to try this, it's just in time. I just discovered that my baby mint plants have flourished unseen, buried under a lush covering of oxalis!

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  2. I have to say, too, that your child is SO right about stopping at Picante first thing. Comfort Mexican style.

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  3. Whenever I eat at an Indian restaurant, the mint chutney is what I reach for first. I could put it on everything. I love its cooling, herbal-y flavor.

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  4. Alice, so you know the pull of Picante! :) In honor of all Mexican food we miss, we are going to attempt to recreate Picante's Sopa Azteca this weekend here in Bali. Should be a fun project!

    Carolyn, I know. There really is something seductive about Mint Chutney. I am happy to now make my own... and I really like Kedada's addition of shredded coconut.

    Cheers,
    E

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  5. Nice photos, nice recipes!

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  6. Yum! I love mint and the combination of mint and coconut in this chutney sounds wonderful!

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  7. What a bittersweet pull between the comforts of home and the incredible experience of being able to immerse oneself in another culture. It feels like yesterday when you announced your plan to take yummy supper on the road. I can't believe how quickly it's going...I'm sure you agree.
    I'm loving the fritters! And the mint chutney? Oh the possibilities! Can't wait to try these two together.
    By the way, I picked up a bag of "forbidden rice" and two whole coconuts on Saturday. See what you started?
    -Lori

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  8. Mint Chutney looking mouth watering and delicious.

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So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

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