View Full Version : Mint chutney

09-19-2010, 09:36 PM
I eat a ****ton of cottage cheese, as I assume most of you do.

A couple of spoonfuls of this helps make it go down easier. It helps if you like Indian or spicy food. It's also fat-free.

3 cups mint, chopped coarsely
1/2 onion, peeled and chopped
1" piece of ginger, chopped
4 chile peppers, sliced*
salt, to taste
1/4 cup fresh lemon juice
about 6 tablespoons water

Combine all ingredients into a food processor or blender and purée on high. Add water a tablespoon at a time if the mixture seems too thick. When done, the chutney should be the consistency of thin oatmeal. (can be thicker if you like more pulp)

Chutney keeps up to a week, covered in the refrigerator. It doesn't last that long in my kitchen. Also great as a salsa substitute.

* If you remove the seeds and more importantly, the pithy veins, the chutney won't be as spicy.