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Peppermint Chutney (Podina Chatni) Recipe

This chutney is used as a dip for fried assorted vegetables, Samosa, Pakora. Try it with your battered mushrooms, or onion rings

Ingredients

1. Fresh Peppermint Leaves: 12 Twigs

Wash. Pick leaves and discard stems
2. Chopped Onions: 2 Cups
3. Fresh Garlic: 8 Cloves

Peel and crush.
4. Sugar: 2 Tablespoons
5. Salt: 1  Tablespoon
6. Cayenne pepper: 1½  teaspoon 
7. Ginger powder: 1 teaspoon 
8. Lime Juice: ½ Cup
9. Olive Oil: ½ Cup (Optional, see note)
Yield: 1 Quart

Method

Blend all ingredients well in a blender to pulverize.
Yield.... About 1 quart. Keep refrigerated.

NOTE

In traditional Indian cooking, no oil is used to make this type of chutney. I have found that adding oil gives it a very nice texture