Mint and Tamarind Chutneys
Spicy mint chutney and sweet tamarind chutneys are the perfect condiments for Indian snacks such as samosas, chat and even sandwiches.
Equipment
- 1 coffee grinder (or food processor)
Ingredients
For the Mint Chutney:
- 1½ cup mint leaves packed
- ¼ tsp roasted cumin
- ½ tsp ginger grated
- 1 tsp lemon juice
- 2 tbsp filtered water
- 1 tbsp cashew nut
- 2 birds eye chili
- ½ tsp black salt
For the Tamarind Chutney:
- ¾ cup wet tamarind seedless
- a pinch asafetida
- 1 cup powdered jaggery loosely packed
- ¼ tsp Kashmiri red chili powder
- ¼ tsp salt
- ⅕ tsp dried ginger powder
- ¼ tsp coriander powder
- ¼ tsp peanut oil
Instructions
How to make the Mint Chutney:
- Remove the stalks from the mint leaves and wash the mint, ginger and chili.
- Grind the cashew nuts and cumin in a coffee grinder or food processor.
- Process the remaining ingredients along with the cashew nut and cumin powder.
- Serve the mint chutney in a bowl garnished with mint sprig.
How to make the Tamarind Chutney:
- Soak the tamarind in ¾ cup water for 10 minutes. Then, grind the tamarind.
- Strain the tamarind pulp to remove any pits. Rinse the processor with 1 tbsp water and add to the tamarind pulp.
- Heat a pan with the peanut oil, add the cumin and asafetida for a few seconds.
- Then, add the tamarind pulp mixed with the jaggery and remaining spices to the pot. Once it starts to boil, turn off the heat and let it cool.
Notes
Notes:
- The mint chutney tastes good when served fresh sing fresh mint leaves and not the dried ones.
- Powdered jaggery and not brown sugar is the preferred sweetener for the tamarind chutney.
Nutrition
Calories: 21kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 237mgPotassium: 92mgFiber: 1gSugar: 1gVitamin A: 574IUVitamin C: 5mgCalcium: 34mgIron: 1mg
