Garlic and Mint Chutney
Lahsun aur Pudina Chatni
If you like garlic, this chutney is for you. It takes minutes to make, lasts for over a week in the fridge and can be served with snacks like Pakoras, Samosas and Dhoklas, used to line bread in a Sandwich, served with Biryani, Khitchri and Pulao Rice(Pilaf), to name a few things. All quantities are approximate.
The word ‘chutney’ comes from original Hindi word ‘chatni’ which is a tangy and spicy paste, that makes you smack you lips, makes your tongue and mouth come alive! The word ‘chat’ or ‘chaat’ mean ‘lick’ and ‘chatna’ means ‘to lick’. The original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to a paste. Other ingredients can also be added according to taste. In England, and the West, it is called Chutney and it generally means a spicy preserve/condiment, where fruits or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
2-3 green garlic cloves, including tender garlic greens. You can use 2-3 mature garlic cloves, if green garlic is not available and small bunch of garlic chives
2 cups fresh coriander leaves
1 cup fresh mint leaves
1 lemon and lime (adjust to taste)
4 green chillies (adjust to taste)
1 tsp. roast cumin seeds
Salt to taste. Add 50% kala namak or black salt, for a nicer flavour.
Prepares coriander and mint leaves, removing any tough stalks. Wash and drain.
Dry roast cumin seeds in a microwave for 3-4 minutes or on a hot griddle until a nice, roast aroma rises.
Take the skin off the lime/lemon. Remove pips. Leave flesh intact.
Place everything in a blender and grind to a thick paste. Adjust seasoning to taste.
Store in a jar.
You can make larger quantities of this chutney and freeze in small portions.
You can use bottled lemon juice, if fresh is not available.
Also see Pickle and Chutney Selection.