Africanmintchutney Recipes

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.

CHUTNEY WITH MINT

Steps:

• In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.

MANGO MINT CHUTNEY

Steps:

• To make the chutney, heat 2 tablespoons olive oil a medium sauce pan over medium heat. Add onions and cook until golden and caramelized, about 8-10 minutes. Stir in chili flakes, ginger, mango, curry powder, honey, white wine vinegar and water.
• Bring mixture to a boil, reduce to a simmer and cook until liquid has reduced by half and chutney has thickened, about 25-30 minutes. Remove from heat and stir in lemon zest and mint. Allow to cool to room temperature, then transfer to a jar and seal it tightly before refrigerating.

EAST AFRICAN TOMATO CHUTNEY

Steps:

• Add about 2 tbsp. water to halved cherry or grape tomatoes in a sauce pan.
• Bring to a boil, then simmer until tomatoes are softened and slightly broken up, about 10 to 15 minutes.
• Remove from heat, and stir in onions, cilantro, parsley, jalapeno, lemon juice and salt.
• Let flavors meld for about an hour, then serve, preferably at room temperature.

5 MINUTE MINT CHUTNEY

Steps:

• Put all the above in the blender and blend till smooth.
• Use on sandwiches, as a dip, with your favourite kebabs, scones!