Classic Green Mint Chutney Rice Topped with Tomatoes and Nectarines from Spices and Seasons cookbook

Green mint chutney is a classic, popular staple, omnipresent next to snacks, particularly in the summer months.

Course Vegetarian entree

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Author Susan Pridmore

1 bunch cilantro leaves about 3 cups of leaves; tender stems can also be used in this recipe
2 bunches mint leaves about 11⁄2 cups
2 green Serrano chilies
1 teaspoon cumin powder
1 ⁄2 teaspoon salt or to taste
1 teaspoon black salt
1 teaspoon sugar
2 teaspoon oil such as mustard or canola
2 Tbso fresh lime juice

Place the cilantro, mint, green Serrano chilies, cumin powder, salt, black salt, sugar, oil, and lime juice in the bowl of a blender, or food processor fitted with a metal blade.
Grind mixture until smooth. This chutney will keep for 3 to 4 days in the refrigerator, but the color will darken due to the lime.

Bring the broth to a boil in a small saucepan over medium high heat. Add the rice and salt, and lower the heat to a simmer. Simmer for 30 minutes or until tender. Cool to room temperature.
Stir in as much Classic Green Mint Chutney you want. I stirred in about 3 tablespoons, which was perfect for us.
Toss the tomatoes, nectarine slices and cilantro together in a medium bowl. To a separate small bowl or the bowl of a mortar and pestle, add the garlic and ⅛ teaspoon of salt. Mash until the garlic breaks down and liquifies. Stir in the vinegar and oil vigorously until emulsified.
Place the Mint Chutney Rice on a plate and top with the salad.

Mint chutney recipe makes 2 cups of chutney.