Mint Chutney With Tomato Recipes

MINT CHUTNEY WITH TOMATO

Steps:

• The mint leaves should be rinsed until the water runs clear, and removed from the stems before measuring.
• Core and partially seed the tomato.
• (when the tomato is cored, squeeze and expel seeds through the hole without crushing the tomato).
• Peel and roughly chop the onion.
• Put all ingredients into a food processor fitted with a blade or in a blender.
• Pulse the machine until the mixture becomes a thick paste; do not allow it to liquefy.
• Check the flavor, The flavor should be tart. Add more lemon juice, chili or pepper and salt if needed.
• (substitute tamaring water for lemon juice for a different and more authentic taste. Tamarind concentrate can be purchased in Indian stores and diluted with water to the tartness of lemon juice or used as is. Tamarind water can also be made by soaking tama).
• Serve with pakoras or curry.

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.

MINT CHUTNEY

Steps:

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