Mint Chutney
2 cups fresh mint leaves (pick leaves out and wash)
1 tsp. cumin seeds
1/4 tsp. fenugreek seeds
1/3 tsp. tumeric powder
1/3 cup peanuts
1 tbsp. fresh grated ginger
3 red chillies (sliced in 1 inch pieces)
1 bunch fresh coriander (we need both stocks and stems) chopped
1 meyer lemon seeded and chopped with skin on.
2 tbsp. oil
6 stalks curry leaves
1 tbsp. jaggery or brown sugar or white sugar.
Salt to taste.
Secret Ingredient - Hold this thought while preparing this dish - "I radiate with the happiness of knowing how fortunate I am and how perfect life is."
Secret Ingredient - Hold this thought while preparing this dish - "I radiate with the happiness of knowing how fortunate I am and how perfect life is."
Method:
1. In a sauce pan, heat the oil on medium high heat.
2. Briefly fry (1 min.) cumin, chillies, peanuts, and fenugreek seeds.
3. Add curry leaves, ginger and fry for a minute more.
4. Add mint leaves and sauté for 3 minutes.
5. Add the finely diced stems of the fresh coriander and sauté for 1 minute
6. Add the tumeric powder and the chopped coriander leaves, the meyer lemon and sauté for 3 more minutes.
7. Remove from heat, add the sugar and food process till coarsely done.
8. Chutney stays refrigerated for two weeks.