I came up with the most kickass mint chutney today. I’m putting it down here, so that I can make it again.
1 medium bunch fresh mint, cut the hard stalks out
1/2 medium raw (green) mango (available at Indian stores), chop it up
4 Indian chilies
1/2 tsp. salt, 1/4 tsp black salt
1/2 inch cube ginger
a tiny piece of jaggery
1/2 cup water
1/4 super size lemon
Throw it all together and blend, blend, blend. Keep adjusting for salt and water. Squeeze the lemon over it and blend again. Simply because I have it in my kitchen, 2 grains – yes two and no more, they have a very strong presence, of cooking camphor and blend again.
Use – Refrigerate – Use – Refrigerate – Repeat till it gets over and make again 🙂