I’m submitting this recipe to this week’s Weekend Herb Blogging, hosted by Ulrike of Kuchenlatein and created by the lovely Kalyn of Kalyn’s Kitchen.
Mint is a fabulous herb. Interesting mint fact: it’s known as a “companion plant” – one that repels bad insects and attracts good ones.
Mint chutney is the perfect accompaniment to fresh ciabatta bread, a tomato and cheddar sandwich, potatoes, naan, yogurt, fresh fruit salad, and pretty much anything you can think of! Ever since Bobby brought home a container of mint chutney from the farmers’ market, I’d been dying to try to make my own version of it. Here’s my attempt – it came out really well. The mix of mint, apple, and ginger is completely divine. I used raw honey as the sweetener and it really added a nice warm flavor.
My mini blender is a bit too small to fit everything in together all at the beginning, so I just continually added the ingredients as they would fit (you get more room as you blend the ingredients). You can use more or less water as needed – just know that you can always add, but never subtract. Try to pulse the blender and judge how much more liquid you need to make this a smooth/creamy (but not watery!) spread.
1 bunch of mint (about 3 cups)
1/3 medium onion
1 tiny apple (probably the equivalent to 1/2 medium apple)
2 tablespoons grated ginger
1/2 – 1 teaspoon of chili powder (to your taste)
salt and pepper, to taste
1 teaspoon honey
2-3 tablespoons water (I used a little more than 2)
juice from 1/2 lime
juice from 1/4 lemon
3 tablespoons apple cider vinegar
Mix everything in a blender and puree until smooth. Add more or less water as needed to make this the consistency of your choice.
Enjoy! It’s best fresh