Mint Chutney with Tomato
Lighter than Mint Chutney with Yogurt (following recipe), and, with its fresh ginger and garam masala, spicier. I’d serve it with grilled chicken or lamb.
Recipe information
Yield
makes about 2 cups
Ingredients
1 tablespoon peeled and minced fresh ginger
1 jalapeño or other small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste
1 medium or 1/2 large white onion, peeled and cut into chunks
1 large ripe tomato, cored and roughly chopped
2 teaspoons any curry powder or garam masala, preferably homemade (pages 592–594), or to taste
2 cups fresh mint leaves
Salt to taste
Preparation
Step 1
Combine the first 5 ingredients in a food processor and process, pulsing the machine on and off and stopping to scrape down the sides if necessary, until the onion and tomato are roughly chopped, not pureed.
Step 2
Add the mint leaves and pulse a few more times to combine and roughly chop the leaves. Add salt and more chile or spice mix if you like. Serve immediately or cover and refrigerate for up to a day.
Simplest Mint Chutney
Step 3
Omit the tomato and the curry powder. Add a squeeze of lime if you like.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
