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March 21, 2016

mint chutney

Simple mint chutney recipe for mild mouths
I'll be the first to admit that I don't really like to cook. I'll bake all day 'till the cows come home, but cooking? Eh - I could take or leave it. I like cooking when I'm done cooking & have something delicious to devour. In spite of my general blasé attitude towards the kitchen, I keep finding myself back in there. Maybe it's the Top Chef marathon Heather & I are currently in the middle of (Hulu, god bless you). It could be the new adult-like meal planning we're doing (two weeks of meal planning in advance, guys. TWO WEEKS. I feel so grown up). Whatever it is that has me wanting to make n' bake, I'm trying new things in the kitchen. Like this mint chutney!

We eat a ton of Indian food, which does pose problems for two girls who don't like spicy. Issue resolved, this chutney is mild & magnificently flavorful.
Classic mint chutney dipping sauce
  • 1 cup fresh cilantro
  • 1 cup fresh mint
  • 2/3 cups onion, chopped
  • 2 teaspoons lemon juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2-3 tablespoons water
  • In a food processor, combine all ingredients except for the water.
  • Blend until the mixture turns into a paste, & add water as necessary to thin to desired consistency.
  • Store in the fridge when not in use.
What can you eat with mint chutney? Basically anything. It's flavor is really bright & fresh, & it goes great with about any Indian dish. Mint chutney with samosas is the favorite around our house.


P.S. Why do I love baking? Because all the desserts are there.

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