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Hi, my name is Sana Sial. Im a graduating Ecology, Behavior, and Evolution major and a sociocultural anthropology minor. I was born in the Punjab region of Pakistan and came to San Diego when I was three. My favorite recipe to this day is chawal with matar (rice and peas) a chicken bhaji (curry) and chutney. Chutney is the perfect supporting actor for any rice dish. It livens up the dish with its bright color while helping to enhance the flavors. It can even be eaten with rice alone. Below I will give two chutney recipes. The first is a mint chutney made in a blender. The second is a mint yogurt chutney made the old fashioned way with mortar and pestle. Both are equally delicious and very easy to make!
Mint Chutney ingredients:
1 medium onion
1 tomato
2 serrano peppers
1 cup fresh mint leaves
2 cloves garlic
1 lime
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/2 red chili powder (or to taste)
Directions:
In a blender combine all ingredients and add a little bit of water. Blend until it makes a thick green sauce. Taste to make sure there is enough seasoning. Add more seasoning to get your desired taste.
Mint Yogurt Chutney ingredients:
1 cup fresh mint leaves
1 bunch fresh cilantro
3 tabelspoons yogurt
2 serrano peppers
2 cloves garlic
1/2 teaspoon salt (or to taste)
3-4 whole black peppercorn
Directions:
Into the mortar add the serrano peppers and garlic. Grind into a paste using the pestle.
Then add the peppercorns, mint, and cilantro. Grind until all ingredients have made a thick paste.
Add the yogurt and seasonings and grind until all ingredients have mixed well.
Tatse to make sure there is enough seasoning. The consistency should be a thick sauce.
WARNING: this recipe will make a spicy chutney. If you have a low spice tolerance I reccomend cutting back on the serrano peppers or red chili powder. If too much spice is added, add more yogurt or mint leaves to cool the mixture down.
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