Dhania ne Fudina ni Chutney (Cilantro and Mint Chutney)

Mint chutney

Recipe: Dhania ne Fudina ni Chutney

Also known as: Cilantro and Mint Chutney/Pudina Chutney

Categories: Condiments; Chutneys

Accompaniments: Can be served with fried snacks, spread on sandwiches or to spice up any dish

Servings: Makes about 500ml

Ingredients:

• 1 raw mango
• 1 large bunch cilantro (dhania/kothmiri)
• 1 small bunch mint leaves (fudina/pudina)
• 3 green chillies/jalapeno peppers/Thai chillies (or to taste)
• 6 Tbsp lemon juice
• 1 tsp salt (or to taste)
• 1/2 tsp garlic paste
• 2 Tbsp oil (light tasting such as vegetable, corn or canola)
• Water as needed

Directions:

Ingredients

• Chop the ends of the cilantro and mint bunches. Soak in cool water to remove any dirt. Pick out of the water and rinse.
• Peel and chop the raw mango flesh.
• Chop off the heads of chillies.
• In a blender add the cilantro, mint, mango, chillies, lemon juice, salt, garlic paste, and oil.
• Blend the mixture to a fine paste, adding as little water as possible.
• Sterilize a glass jar by washing in hot water and air dry. Store chutney in air-tight glass jar (empty jam jars work well). Store in fridge, use within a week. Also freezes well.
• Freeze in ice-cube trays or empty plastic egg cartons for a handy cube of flavor for curries.

Mint chutney

Enjoy!