Chutney is a blend of several ingredients served as an accompaniment to dishes to enhance their flavors. A limitless number of chutneys can be made from a combination of vegetables, fruits, herbs and spices. Chutneys made from fresh ingredients such as mint, cilantro, mango etc. are seasonal, depending on the availability of the ingredients. I usually freeze part of a batch to use later.
Most chutney recipes require a lot of ingredients, but I don’t think that is necessary when using fresh herbs such as mint and cilantro which have such wonderful flavors. Besides, a chutney should not overpower the dish it is served with.
The quantity of ingredients in chutney varies with taste so feel free to experiment. There are no hard rules, use this recipe as an outline.
Mint and Mango Chutney is a popular condiment during summer. The refreshing taste of fresh mint in this simple Chutney makes a great accompaniment to Shami Kabab, Fried Fish and Chicken Biryani.
1 medium bunch fresh mint
1 medium raw (green) mango (available at Indian stores)
2 medium Jalapeno peppers or other chilies of your choice
1 1/2 tsp. salt
1/2 inch cube ginger
3/4-1 cup water
- Pick tender mint stems and leaves, discarding hard stems.
- Rinse thoroughly.
- Peel mango and cut out flesh from the pit.
- Throw away the pit.
- Put mango, mint and rest of the ingredients in a blender and blend until almost smooth.
- Taste and adjust seasonings (heat from chilies gets milder after a few hours).
- Store in the refrigerator or freeze for later use.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.