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. Once the oil shimmers, add the cumin seeds to the skillet. Set a large skillet over medium high heat and add the oil. Boil the potatoes until they are fork tender, about 15 minutes. Add the peeled quartered potatoes, and bring them to a boil. This chutney is such a versatile condiment, and can be served with almost any food. Set a medium pot filled with water over medium high heat. 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. Yesterday, I wrote about mooli paranthas and how we enjoy ours with mint chutney. Do I see my future in her?…Nah! I am too camera shy! So I will stick to just blogging. 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. It also makes a great sandwich spread- some cream cheese, cucumber, mint chutney and tomatoes -yum. Its perfect with chicken tikkas, samosas or any other appetizer. ![]() For being a condiment I think that just proves how good it is. Every time I make it I have at least one person either asking for the recipe or telling me how good it is. So feel free to make adjustments, but use all these ingredients. After making it countless times I now know this recipe by heart that I just eyeball it. ![]() I got the recipe from my mom and adapted it over the years thanks to the suggestions my friend Bhinee told me. Lime juice can be replaced with lemon juice. All the extra water will drip down into the bowl and you will get thick yogurt. If your yogurt is not thick, transfer it to a fine-mesh strainer and keep the strainer over a bowl. I was a newly married woman then and very new to cooking. If the yogurt is thin, the chutney will turn out watery. I don’t know how many times I have made this chutney since the first time I posted it. UPDATE July 15, 2016: The picture above of the mint chutney is from the original post that went live in August 2010.
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