Right out the front of my house I have a patch of mint growing. Actually it grows like a weed so I have plenty of it. Anyone who grows mint knows that it can take over the garden if you’re not careful. But fortunately it is in a patch of dirt separated from anything else so it can only grow so far.
So because I have tons of the stuff I went looking for a recipe that could use up at least some of it. Our main use is for our larb dish which we have at least once a week but I needed to get rid of a lot more than that.
One of the first recipes I came across was a recipe for Mint Chutney which I found on the Allrecipes website. It seemed perfect since it involved using lots of mint. So the cook in the house ended up giving it a go.
The result was just superb with a beautiful flavored puree. We adjusted the recipe a little so our version is below but if you want the original recipe you can head over to the AllRecipes website.
- 1 bunch of cilantro/coriander
- 20-30g fresh mint leaves
- 1 green chile pepper
- 3 g salt
- 1 medium onion cut into chunks
- 1 tsp tamarind puree
- enough water to make a thickish paste
In a food processor, combine all the ingredients except the water. Process into a thick puree adding a little water at a time until this is achieved.