One of my favourite Indian condiments is a spicy mint and peanut chutney aka mint/nuts pickle aka pudhina chutney. This extremely simple blend of ingredients can come together in 5 minutes and be enjoyed for days even weeks as it keeps so well.
I especially love making these during our fasting periods (religious festivals that we observe where we abstain from eating any meat or eggs) because it helps to perk up vegetarian dishes so well.
My guilty pleasure is to liberally spread this over crisp warm toast and enjoy with a cup of masala chai, mmm heaven!
Let’s get cooking…
Start by picking the mint leaves and coriander leaves off of the stems. the smaller coriander stems can be used but just remove any large ones. Add all ingredients except peanut butter into a jug and blend with a stick blender until smooth. It should form a vibrant minty green paste, add a teaspoon of water if needed to blend properly.
Stir in the peanut butter until well combined. Decant into a refrigerator safe bowl to store. This can also be frozen for up to 6 months, just defrost and use as needed.
Best served as an accompaniment to vegetarian curries or on crunchy toast as a spread
Ingredients
60g mint, leaves picked
30g coriander, leaves picked
2 green chillies, roughly chopped
1 large clove of garlic
2 tsp tamarind paste
2 tsp lemon juice
2 tsp Worcestershire sauce
¼ tsp salt
3 tblsp smooth/crunchy peanut butter
Directions
- Add all ingredients except peanut butter into a jug and blend with a stick blender until smooth
- It should form a vibrant minty green paste, add a teaspoon of water if needed to blend properly
- Stir in the peanut butter until well combined and enjoy
- Best served as an accompaniment to vegetarian curries or on crunchy toast as a spread
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