Recipe: Mint Chutney

Mint ChutneyRight 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.

Mint Chutney

  • 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.





Is it Larb, Laap, Larp or Laab? – A Recipe for Larb

larb.jpgWhich ever way you decide to spell it, this is one tasty and ever so simple meal and one that I love. Larb is a traditional dish from Laos but is also very popular in Thailand.

My brothers girlfriend just happens to be Thai and on a recent visit she made up a batch of larb. It was the first time I tried it and I was hooked. Since then the cook in the house has made this up at least 4 times. I honestly could have this every night it is that good.

Essentially it is a mix of ground meat (chicken, beef or pork) with chilli, lime juice, mint and fish sauce. There are most likely variations on this recipe but this is how we make it.

Just be aware that this dish contains chilli so may be a little ‘hot’ for some. Just adjust to taste.

chilli-in-pan.jpg mince.jpg serving.jpg


(serves 4)

500g ground chicken, beef or pork

4 shallots or onion (diced)

1tbl Thai ground chilli  (adjust to taste)

3tbl lime juice

2tbl fish sauce

1/4 cup mint (or coriander) leaves



1. Cook enough rice for 4 people.

2. Fry mince and 2 tablespoons of the lime juice on medium heat until just cooked. Remove from heat.

3. Saute the chilli and shallots.

4. Add the mince, lime juice and fish sauce.

5. Serve topped with mint or coriander.