Ingredients with Measurements:
- 2 cups fresh mint leaves, washed and chopped
- 2 medium-sized tomatoes, chopped
- 1 small onion, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 teaspoon of cumin seeds and 1 teaspoon of coriander seeds. Roast them for 1-2 minutes until fragrant.
2. Add 1 small chopped onion, 2 chopped green chilies, 1 tablespoon of grated ginger, and 1 tablespoon of minced garlic. Sauté for 2-3 minutes until the onion turns translucent.
3. Add 2 chopped tomatoes and 1 teaspoon of salt. Cook for 5-7 minutes until the tomatoes are soft and mushy.
4. Add 2 cups of chopped fresh mint leaves and cook for another 2-3 minutes until the mint leaves wilt.
5. Turn off the heat and let the mixture cool down to room temperature.
6. Transfer the mixture to a blender or food processor. Add 1 tablespoon of lemon juice and 1 tablespoon of sugar. Blend until smooth.
7. Taste the chutney and adjust the seasoning if needed.
8. Transfer the chutney to a serving bowl and garnish with some fresh mint leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- This recipe makes about 1 cup of chutney, serving size is about 4 tablespoons.
Nutritional information:
- Calories: 60
- Fat: 4g
- Carbohydrates: 6g
- Protein: 1g
- Fiber: 2g
- Sugar: 3g
Substitutions for ingredients:
- You can use dried mint leaves instead of fresh mint leaves, but the flavor won't be as strong.
- You can use canned tomatoes instead of fresh tomatoes, but fresh tomatoes give a better flavor.
- You can use brown sugar instead of white sugar.
Variations:
- You can add some chopped cilantro leaves for an extra burst of flavor.
- You can add some roasted peanuts or cashews for a crunchy texture.
- You can add some roasted sesame seeds for a nutty flavor.
Tips and tricks:
- Make sure to wash the mint leaves thoroughly before using them.
- Adjust the amount of green chilies according to your spice tolerance.
- You can store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- You can serve the chutney cold or at room temperature, no need to reheat.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with some fresh mint leaves or chopped cilantro leaves.
Garnishes:
- Fresh mint leaves
- Chopped cilantro leaves
- Roasted peanuts or cashews
- Roasted sesame seeds
Pairings:
- Mint tomato chutney goes well with Indian snacks like samosas, pakoras, and kebabs.
- You can also serve it as a dip with pita chips or tortilla chips.
Suggested side dishes:
- Mint tomato chutney goes well with any Indian meal as a side dish.
Troubleshooting advice:
- If the chutney is too thick, you can add a little bit of water to thin it out.
- If the chutney is too watery, you can cook it for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Store the chutney in an airtight container in the refrigerator to prevent bacterial growth.
Food history:
- Chutney is a condiment that originated in India and is now popular all over the world. It is usually made with a combination of fruits, vegetables, herbs, and spices.
Flavor profiles:
- Mint tomato chutney has a fresh and tangy flavor with a hint of spice.
Serving suggestions:
- Serve the chutney as a side dish with any Indian meal or as a dip with chips.
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Region: Indian