African Mint Chutney Recipes

MINT CHUTNEY RECIPE (PUDINA CHUTNEY)

Steps:

• Toast the nuts on medium heat.
• Wash and prepare the mint. Pick the leaves only. Although the stalks can be used to increase the quantity of the pudina pickle- it does affect the quality. I recommend using the leaves only. This may require 2-3 bunches of mint.
• Prepare the garlic by toasting it in the skin. Remove skin then slice into small pieces. Cut the tomato into small pieces to assist the grinding process.
• Soak the tamarind in 200 ml water.
• Place the mint, tomatoes, peanuts, garlic in a blender. Blend until a smooth paste-like texture forms.
• Braise the onions on medium heat until soft.
• Optional: Add half teaspoon masala braise for 2-3 minutes.
• Add the mint paste into the braised onions. Add tamarind water. Stir. Allow simmering for 12-15 minutes on low heat. Once cooled store in sterilized glass jars. Store in the fridge.

MINT CHUTNEY

Steps:

• In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

MINT CHUTNEY

Steps:

• Blitz the mint leaves, sugar and yogurt with some freshly ground black pepper until well blended. Add the lime or lemon juice before serving.

AFRICAN MINT CHUTNEY

Steps:

• Preheat oven to 350°.
• Place peanuts on a baking sheet and roast until skins are toasted and beginning to crack, about 15 minutes.
• Wrap the peanuts in a kitchen towel and rub with your hands until the skins come off.
• Sift off the husks, and let cool.
• Chop garlic and chili together to make a paste.
• Add paste to food processor.
• Add mint, coriander seeds and vinegar to processor until coarsely combined.
• Add lime juice.
• Stir in yogurt by hand.
• Season with salt and pepper.
• Store in a covered bowl in the refrigerator.

MINT CHUTNEY

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

MINT CHUTNEY

Steps:

• Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.

NORTH AFRICAN MINT TEA

Steps:

• Bring the water to a boil in a saucepan, turn off the heat and add the tea. Let steep for 5 minutes.
• Put the mint and sugar into a teapot or carafe. Strain the tea into the pot and let it steep for 5 more minutes.
• Pour into glasses and serve warm or cold. Enjoy!