I hope everyone had a lovely Thanksgiving. I got a chance to do not one, but two Thanksgivings and loved both of them! We also took a trip to Arnold, California where a friend’s friend has a cabin. All we did was eat, hike, come home eat some more then drink and play poker. Sounds like fun doesn’t it? 😉 It was a blast! 🙂 One of my friends made this awesome mint chutney and we had indian street food style chutney sandwiches with tea. Aah, the simple joys of life! It took me back in time to when I was a teenager and I’d eat one of these sandwiches on my way to or back from the numerous classes I took then.
Needless to say the chutney sandwich craze stayed with me past the weekend and I had to make them. I kid you not, this entire week my family has been making different versions of sandwiches, with this chutney, for dinner. My 2 year old loves it too! and I have a slightly picky 2 year old… but i’ll count my blessings that he does eat spicy food… my little darling just needs flavor! Don’t all of us? 😛 My version of the chutney did have a slight kick to it.
I did a quick twitter query for a similar recipe, but didn’t find anything and I needed to make it in that instant or so to say. I then went to my trusted blogging buddies and found this recipe in my reader. Yay for me! Dassana’s Mint Chutney for Tandoori rocks! This recipe is very versatile. You can put it in sandwiches, use it as a dipping sauce for Pakoras(see my last recipe for Corn Fritters), in Chaat, or just as a side to your meal. I’ve pictured it above with some mango pickle.I love this cute dipping sauce plate that I got from a Crate and Barrel outlet.
So, question… do another sandwich for lunch or wait till dinner? 🙂
1. I looked up the SCD legal list and Amchur (dry mango powder) and Chaat Masala haven’t been listed. Skip these if you are on a SCD diet. You will want to replace Amchur with something sour to match it up though and I have no ideas for it! 🙁
2. I used fresh mint from my backyard and the stalks of that thing are rigid like no ones business! I used only the leaves in the chutney but since the coriander had thinner, limber, stalks I didn’t go to the extent of plucking leaves of it! 😛
3. I modified the original recipe since I didn’t have the black salt or the cumin powder. These flavors will simply enhance the whole chutney so if you have the ingredients, add them!
Makes: 1 bowl of chutney
Prep Time: 10 minutes
Cook Time: 5 minutes
Ready in: 15 minutes
- 1 & 1/2 cup fresh mint leaves
- 1/2 cup of fresh coriander leaves
- 1 green Chili (de-seeded to reduce heat)
- 3-4 cloves of garlic
- small piece of ginger (about the same quantity as the garlic)
- 1/4th of medium size red onion (or 1 small onion)
- 1 tsp chaat masala (optional for SCD)
- 1 tsp amchur (dry mango powder)
- salt to taste (black salt or rock salt preferred)
- 3/4 cup yogurt
1. Wash the mint, coriander leaves thoroughly. Take the stems off the mint, if your mint stalks are rigid like mine.
2. Blend the mint, coriander, chili, onion, ginger and garlic to a fine paste. I had to keep blending for a good minute to two, with breaks in-between.
3. Measure out the yogurt in a bowl and whisk it so that it doesn’t have lumps in it.
4. Add the chaat masala, amchur powder and salt to taste and mix well.
5. Add the green mix into the yogurt mix and check for seasonings. Enjoy!