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  • Pudina ki Chutney
    Mint Chutney

    YIELD: 2 CUPS / 470 ML
    TOOLS: You’ll need a blender (a Vita- mix works best) or food processor.
    NOTE: Add 1 bunch of fresh cilantro to make Mint–Cilantro Chutney. A spoonful of yogurt or cream added to the mix will give it some extra tanginess.

    If you love Indian cuisine, you’re familiar with mint chutney, which is found at the side of most North Indian meals. What you likely don’t know is how incredibly easy it is to make. Whip it up over the weekend and it will last you through the week. Eat it as we did when we were little, layered over a slice of buttered bread.

    • 4 cups /80 g packed fresh mint leaves, leaves removed and stems discarded
    • 1 small yellow or red onion, roughly chopped
    • 1 1-inch /1 3-cm piece ginger, peeled and roughly chopped
    • 1 clove garlic, peeled
    • 1–3 fresh Thai, serrano, or cayenne chiles, stems removed
    • 1 teaspoon salt
    • 1 teaspoon red chile powder or cayenne pepper
    • 1 teaspoon gur (jaggery) or light brown sugar
    • Juice of 1 lemon
    • 1–2 tablespoons water (optional)

    1. Combine all the ingredients, except the water, in a blender or food processor and blend until smooth.

    2. If you prefer the chutney to be even smoother, add the water.

    3. Store in an airtight (preferably glass) jar in the refrigerator for up to 1 week.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

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