There are many variations to your basic chutney, a spicy fresh condiment that we use as a dipping sauce for savory snacks such as samosas, pakoras, and even crackers. I like this zippy variation, among others, and its uses range way beyond the condiment stage. I myself have a couple of variations to this classic sauce. For a lot of the condiments, I like to use black salt for a couple of reasons. I like the addictive taste of black salt combined with lime or tart mango powder. I also like the fact that natural salts like black salt do not have any sodium and are rich in minerals.
Mint and Cilantro Chutney With Ginger [Vegan]
- 1 cup coarsely chopped cilantro (leaves and tender stems)
- 1 cup coarsely chopped fresh mint leaves (leaves and tender stems)
- 3 green chilies
- ½ teaspoon black salt
- Juice of 2 limes
- ½ inch peeled fresh ginger
- 1 teaspoon cumin seeds
- ½ coriander seeds
- Place about ⅓ of the cilantro and mint in the blender with the lime juice and process to a puree.
- Add the chilies, ginger, cumin and coriander and process into a smooth paste. This will take about 3 minutes and will need a combination of pulsing and blending actions to make sure that the spices are ground until smooth.
- Add in the remaining herbs in batches and continue grinding until smooth. The key is to try to get a relatively thick and pasty chutney and this cannot be accomplished by adding all the ingredients together at the same time.