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What You Need:
(To Make: about 1 cup)
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¼ cup malt vinegar
2 tablespoons water
2 cups fresh mint leaves, thoroughly washed and tightly packed
1 fresh hot red or green chili, about 3 inches long, stemmed, seeded and chopped
2 tablespoons finely chopped onions
1 teaspoon salt
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Translate this recipe:
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| How To Cook: |
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1. Combine the vinegar, water and ½ cup of the mint leaves in the jar of an electric blender and blend at high speed for 30 seconds, or until the mixture is reduced to a smooth puree. Turn the machine off and scrape down the sides of the jar with a rubber spatula.
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2. Then add another ½ cup of mint, blend for 30 seconds, and stop the machine again. Repeat until all of the mint has been pureed, then add the chili, onions and salt, and blend again.
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3. Serve at once. If the chutney is not to be used at once, cover tightly and refrigerate. It may be kept in the refrigerator for 1 or 2 days.
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