KCB 7.9: Mint Chutney
Mint Chutney
Fresh mint chutney, which required no cooking, is great to make when you have an abundance of mint. The round-leaved varieties of Mentharotundifolia, such as apple mint, Bowles mint, or pineapple mint, lend themselves especially well to this condiment. Serve mint chutney with Cauliflower and Pea Samosas, or Potato and Pea Croquettes.
• PREPARATION TIME: 10 minutes
• YIELD: About 1 cup (250 ml)
• YIELD: About 1 cup (250 ml)
• 1 3/4 cups (435 ml) trimmed fresh mint, packed
• 3 tablespoons (60 ml) water
• 2 tablespoons (40 ml) caster sugar
• 2 tablespoons (40 ml) fresh lime or lemon juice
• 2 hot green chilies, seeded and chopped
• 1/4 cup (60 ml) shredded fresh coconut
• 1 teaspoon (5 ml) salt
• 3 tablespoons (60 ml) water
• 2 tablespoons (40 ml) caster sugar
• 2 tablespoons (40 ml) fresh lime or lemon juice
• 2 hot green chilies, seeded and chopped
• 1/4 cup (60 ml) shredded fresh coconut
• 1 teaspoon (5 ml) salt
Blend all the ingredients in a food processor or blender until smooth. If required, add a little cold water to achieve a runny consistency. Transfer the chutney to a bowl and serve. It will keep refrigerated for 1 or 2 days.
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