Tomato and Mint Chutney (B-)

September 8, 2006 at 10:10 am (C (1 star, edible), Indian, Madhur Jaffrey, Quick weeknight recipe)

This chutney is from the cookbook From Curries to Kabobs: Recipes from the Indian Spice Trail by Madhur Jaffrey.

1 cup mint leaves
4 to 8 hot fresh green chilies, chopped
2/3 cup chopped tomato
4 cloves garlic, chopped
1 tsp. ground amchoor or lemon juice
1/8 tsp. salt or to taste

Remove the leaves from the mint stalks and wash well. Leave them with the water that clings to them naturally. Put the tomato into the blender first and blend to a paste. Now add the mint and all the other ingredients. Blend to a paste, pushing down with a rubber spatula whenever necessary. Store, covered, in the refrigerator.

My notes
I used my stick blender to blend this, which was extremely easy and fast. I felt the chutney was a bit too watery and salty, but the mint flavor was pleasant. I think I prefer the mint and cilantro yogurt chutney I’ve made from Madhur Jaffrey’s World of the East cookbook to this one though. It was fine, with a good spice level, but not exciting ultimately. Derek tried it once and didn’t want seconds.

Rating: B-
Derek: B-