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.
- 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
Serve. It's that easy!