Alternatively you could freeze it, up to 2 months. Roast until the sweet potatoes or squash are tender, about 30 to 40 minutes.

Transfer to the roasting pan and spread into an even layer. In a large bowl, combine the veggies with chutney, using about 1/4 cup chutney per 2 pounds of vegetables. Spread a sheet of parchment paper in a roasting pan. This Mint Chutney with Peanuts can be stored in a sterilized glass container for up to 3 days. Chop the potatoes or squash into 1-inch chunks. My mum always ground everything to a fine paste and she then fried some onion with mustard seeds and added it to this Mint Chutney. You can make the chutney as thick or as runny as you want. You don’t want to use the stems as you want kind of a smooth chutney, not stems in between. Place mint, onion, 1/4 cup water, chiles, ginger, and half of the cilantro in a blender. The hardest part about making this is picking the mint leaves. Now that I have the task of making this condiment out of the way. I remember topping my bread with the yellow potato and spreading some Mint Chutney over, yum yum! I’m drooling just thinking about it, that’s an idea for tomorrow. You can also use it as a spread or a dip. Serve straight away, or keep this chutney, refrigerated, in an airtight container for up. Squeeze in the lime juice, then blend to a smooth paste. Put the herb leaves and all the other ingredients, including 1 teaspoon of sea salt, into a blender or food processor. Usually it is served with vegetable curries. Pick the leaves from the coriander and mint, and cut the stalks off the chillies. This Mint Chutney with Peanuts is eaten as a condiment. I love eating it with a Yellow Potato Curry with Cumin. If you asked me a few years ago I didn’t even want to try this Mint Chutney with Peanuts. Not that I ever paid attention then but as the years went by I was more and more drawn to trying everything my mum cooked. Another name for it is Pudina Chutney, pudina meaning mint. This recipe has been a real hit at parties since the first time I made it when the recipe came out.Growing up in a South Indian home my mum made this Mint Chutney with Peanuts often. This goes great with the accompanying samosas. Spinach and potatoe are terrific) or with It went well with the samosas, but I didn't think it was a necessity with them. I thought this was good and the ingredient list was certainly interesting. Ingredients 1 cup loosely packed mint leaves 1 cup loosely packed cilantro (leaves and stems // if you don’t like cilantro, sub a mix of more mint and some parsley) 1 small clove garlic, peeled 1/2 1 medium jalapeo, deseeded and roughly chopped 1 Tbsp lemon juice 1 tsp maple syrup 2 Tbsp plain.

Mojitos are my favorite mint cocktails because they’re light, not too sweet, and invigorating to the senses. A good recipe that you can't go wrong with, but I was disspointed that the flavors I smelled in the pan did not transfer as well to the sauce. All you need are a few ingredients that you probably have on hand, including olive oil, mint, honey, garlic, lemon juice, salt, pepper, and Dijon mustard. I may try adding some lime juice instead of lemon next time, cutting down on the yogurt, and adding more serrano seeds.

It tasted a little flat before I added the vinegar, but when I added the vinegar, it tasty a little vinegary. I also probably would have left at least some seeds in from the serrano, as I like more spice. I think the yogurt may have distracted somewhat from the pungent flavor I was craving. I have to admit I was a tad disappointed though. Absolutely delicious, and perfect with the samosas! Make extra, because it is so good you will want to pile it on!

Recipes for mint chutney