Mint Chutney

img_0413RECIPE #367, DAY #542


ORIGINAL RECIPE: “Fresh Mint Relish”/”Podina Chutney” from Julie Sahni’s Classic Indian Cooking*

TIMING: 5 minutes


TOOLS: Food processor and a spatula


HEALTH: This is something you could use anywhere and not feel guilty. Mostly, it’s fresh mint. Way better for you than, say, ranch dip.

EXPERIENCE: Now we begin recipes for the last supper club of the series. I had postponed Indian night because my daughter requested I wait until she could be there. This was the first recipe I threw together, a few days in advance, to start stocking my new garage fridge!

This was really great, especially with the samosas that I did not make enough of. It was also going to accompany cauliflower fritters, but I had forgotten a key ingredient at the store and did not have time (or help) to recover the mistake. That would have worked really well, though.

NOTES: This is awesome with fried foods.

If you want to cut or increase the spice, just mess with the chilies. Also, always taste your chilies before using, because heat can vary considerably, even in 1 batch.


  1. In a food processor, combine 3 cups mint, 2 green chilies, 3 tablespoons onion, 1 1/2 tablespoons lemon juice, 3/4 teaspoon minced ginger, 1 1/2 teaspoon granulated sugar, and 3/4 teaspoon salt. Process them to a paste like pesto, scraping down the bowl sides frequently. You can also add up to 3 tablespoons water to get things moving.
  2. Cover and chill. Taste for seasoning before serving.


Serve with samosas or Indian fritters.

LEFTOVER IDEAS: This keeps for a week, so slather it on whatever occurs to you, especially fried foods or Indian foods. Pasta? Sandwiches? Lamb?

*Recipe changed from the original.



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