Here’s how to make it:
- Pick as many hawthorn flowers as you can, along with the leaves around them.
- Drink them fresh or dry them in the sun and store.
- Put some into a large cup of boiling water and leave to stew for 20 minutes.
- Strain and add 1 teaspoon honey to the liquid.
Found at River Cottage
- 200 gms fresh Green Coriander
- 5 Garlic cloves
- 2 tablespoon Lemon Juice
- 2-3 Green Chilies
- Salt to taste
- A drop of Mustard/Olive oil to dress up.
- Optional – 2 tablespoon of grated unripe mango or a small tomato to add the tang..
Add all ingredients except Lemon juice in a Mixer Grinder. Make a thick past adding water just enough to make the paste. Pour this chutney in a glass bowl and add the lemon juice and a drop of Mustard or olive oil, mix well and serve with Pudina Parantha (Mint Flavored Indian Bread) and Chicken Korma(Chicken in thick Indian Style Gravy).
Dos and Don’ts:
You may add a dash of ginger if you like,
Some people also like to add Aamchur powder for the tang..
Be cautious while adding chilies, quantity must be adjusted to your taste and depending on how hot the chilies are.
Add water just a little at a time, too much of it in one go might spoil the consistency of the paste.
Mint chutney is a delicious condiment, blend of mint and cilantro combined with spices. Most Indian snacks are incomplete without chutney. Chutney also tastes great with a main meal. Try using mint chutney as a spread for your sandwiches – it tastes great!
Recipe will serve 6.
Preparation time 15 minutes
Cooking time 10 minutes
- 1 cup packed mint (podina) leaves all the stems removed
- 1 cup packed Cilantro (hara dhania) roughly chopped
- 2 tablespoons green chilies chopped (adjust to taste)
- 2 tablespoons lemon juice (adjust to taste)
- 1/2 inch ginger chopped
- 1 teaspoons salt (adjust to taste)
- 2 tablespoons sugar
- Pinch of asafetida (hing)
- Approx. 3 tablespoons water use as needed
Blend all ingredients, except the mint and cilantro, into a paste. Add mint and cilantro, a little at a time, and blend until smooth. Add water as needed. Taste and adjust salt, green chilies, or lemon juice as desired. Tastes great with samosa, vegetable pakoras….
You can make mint chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of mint chutney as needed.
The most common mint used in Indian cooking is Podina or Peppermint. However, any variety of mint can be used. Just be aware that the flavor will not be quite the same.
From: Manjulas Kitchen
Fresh Peppermint Jam:
- 250 g of peppermint leaves
- 1 kg of sugar
- 2 lemons
- 0.5 liters of water
Wash mint leaves with stems, dry slightly and chop. Cut lemons into small pieces with the skin. Put everything into the pot and boil for 10 minutes. Leave for a day. Filter the infusion, add the sugar and cook until tender. Pour hot boiled jam into jars and close tight.
From: Herbal Picnic
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