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Today’s recipe is a mint chutney (it’s also known as hari or pudina chutney). Mint chutney is a very common condiment that pairs well with all sorts of Indian dishes, especially uttappam. I made this in my little food processor for a single serving, but you can also double or triple the recipe and get it nicely pureed in the blender.
You probably already have all the ingredients on hand, except for the mango powder (also known as amchoor powder). I pick this up from a local Indian grocery store, but you can also find it on Amazon. Amchoor powder is made from dried unripe green mangoes. It has this really nice citrusy-sour note to it that gives dishes just the right amount of tanginess. Amchoor is rich in vitamins A, C, E, and selenium. You can try this spice out in recipes that call for lemon juice. Just a pinch will add a lovely bit of sour flavor. Try it out!
If you don’t like your condiments too hot, make sure to remove the seeds and membranes from inside the jalapeño, which will remove most of the capsaicin (the heat-producing substance found in chiles). If you’re a chile-head like me, you could use a serrano instead to make it extra spicy. Just make sure to wear gloves! The chile will win every single time. And by win, I mean it will make your hands burn until you cry. No gracias, amigo.
Enjoy the recipe! If you end up with any leftover mint, it will hold up in the freezer well. Save it to garnish lemonade or to make more chutney later on!
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