I like this zippy variation, among others and its uses range way beyond the condiment stage. I like to use it as a no cook sauce for fish or even chicken. I shall tell you about this soon. I myself have a couple of variations to this classic sauce. For a lot of the condiments, I like to use black salt for a couple of reasons. I like the addictive taste of black salt combined with lime or tart mango powder, I also like the fact that natural salts like black salt do not have any sodium and are rich in minerals.
Here is how I made it in class one evening.
A classic Indian condiment that is perfect for all things savor, Mint Chutney ias a must with samosas.
- formatting1 cup coarsely chopped cilantro (leaves and tender stems)
- 1 cup coarsely chopped fresh mint leaves (leaves and tender stems)
- 3 green chilies
- 1/2 teaspoon black salt
- Juice of 2 limes
- 1/2 inch peeled fresh ginger
- 1 teaspoon cumin seeds
- 1/2 coriander seeds
- Place about 1/3 of the cilantro and mint in the blender with the lime juice and process to a puree.
- Add the chilies, ginger, cumin and coriander and process into a smooth paste. This will take about 3 minutes and will need a combination of pulsing and blending actions to make sure that the spices are ground until smooth.
- Add in the remaining herbs in batches and continue grinding until smooth. The key is to try to get a relatively thick and pasty chutney and this cannot be accomplished by adding all the ingredients together at the same time.