Mint leaves.
Mint chutney is a classic East Indian dish that can be made fresh or made ahead and refrigerated. It is a staple of East Indian cuisine due to the digestive properties of mint. There are many variations on the recipe, but the most basic ingredients are mint, coriander, and lemon juice. This spicy chutney can be used with many types of dishes, adding a unique and complex flavor.
Chutneys can be made with mango.
The mint chutney recipe usually involves adding mint, coriander, pepper, and lemon juice to a blender and blending until smooth. In Indian cooking, tamarind paste or vinegar can replace lemon juice. One of the key elements to creating mint chutney is having fresh ingredients and a balance of sweet, salty, and sour elements.
Raita mint chutney made with creamy yogurt and fresh herbs is often served with Indian curries.
Mint is often associated with pork, but mint hot sauce can be used with a variety of foods. In addition to complementing pork, it can be used as a condiment for other meats, such as chicken or veal. You can also add a spicy element to vegetarian meals like tari aloo or palak paneer. The mint chutney itself is sometimes served alone with fried and baked Indian breads such as paratha and nan.
Grilled lamb chops are often served with mint chutney or jam.
The mint herb in hot sauce is a popular digestif. Many Indian dishes usually end with some kind of digestif, including the popular stuffed sheets known as paan. Peppermint contains chemicals that act as anti-inflammatory and analgesic agents, also called pain relievers. While the effects are mild compared to over-the-counter medications, they still have some benefits.
The basic mint chutney recipe can be easily modified to create a wide range of variations that can be used in almost any situation. The core recipe itself can be toned down with less mint so it can be used on white fish. It can be enriched with hot peppers to be used in meats. More lemon juice or vinegar can be added to create a marinade for meats. You can also add seasonings, such as ground coriander or cumin, and then quickly fry it to make a sauce for thicker cooking.
There are many types of chutneys available, not just mint. Hot sauces can also use fruits like mango and pear. There are herb chutneys made with ingredients such as coriander. The list of possible chutneys is as diverse as Indian cuisine itself.