Greenista Girl Shubhra serves this mint chutney with samosas, which are Indian pea and potato turnovers.

Double Your Pleasure: Mint Chutney

Think that you can only get a nice burst of mint flavor from some gum that twins chew? Try getting a clean mouth by chewing on fresh organic mint leaves instead. You can easily grow it in a small pot by your windowsill … or buy it, we won’t judge.  Another great way to use fresh mint leaves is to make mint chutney. It makes a great dipping condiment (remember those samosas from last week?) or even a spread on your sandwich. Greenista Girl Shubhra shares her mint recipes from her new cookbook, Entice with Spice – Easy Indian Recipes for Busy People.

Mint Chutney

Makes ½ cup - Prep time: 10 minutes - Refrigerator life: 5 days- Freezer life: 1 month

Defrosting method: Stir the refrigerated or defrosted chutney and serve either chilled or at room temperature.

  • ½ small onion, coarsely chopped
  • 1½ cups packed fresh mint leaves, rinsed
  • Juice of ½ lime
  • ¼ teaspoon ground red pepper (cayenne)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

1. Rinse the chopped onion with cold water to reduce the bitterness.

2. Process all the ingredients in a mini food processor until almost smooth, but do not purée it because some texture looks nice.

3. Enjoy now or refrigerate or freeze for later!

Recipe courtesy of Shubhra Ramineni.

Written by Greenista Girl Shubhra

Photos by Shubhra Ramineni

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The refresing aroma of mint is a quick remedy for nausea. Plus, natural balms made of mint or mint oil relieves headaches when rubbed on your forehead and nose.

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