Mint chutney is the most popular chutney in India. Every household adds its own special touches, and there are hundreds of variations. If you find dried pomegranate seeds at the Indian grocery store, add a teaspoon of them to this recipe to add great flavor.
This chutney goes well with any Indian snacks, breads, or grilled meats and poultry, and can be refrigerated for up to a week or frozen for two to three months.
– 1 small red onion, coarsely chopped.
– 2 fresh green chili peppers, deseeded and chopped.
– 1 tablespoon fresh lemon juice, 4 tablespoons water.
– 4 cups (32 g) fresh mint leaves, 1 cup (40 g) coarsely-chopped fresh coriander leaves (cilantro).
– 1 cup (180 g) fresh pomegranate seeds, 1 teaspoon sugar.
– Salt, to taste, 2 tablespoons fresh pomegranate seeds, for garnish.
Add the red onion, green chili peppers, lemon juice and 2 tablespoons of the water to a blender or food processor, and blend until smooth.
Add the mint and coriander leaves, and continue blending until smooth. Add the remaining 2 tablespoons of water, if needed.
Add the pomegranate seeds (reserve a few for garnishing), sugar and salt, and blend again. Adjust the seasonings. Transfer to a bowl and serve immediately or refrigerate. Garnish with fresh pomegranate seeds.
Food: Pomegranate mint chutney