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. This recipe is a very simple free-form variation of the classic recipe. There are other creative variations using tomatoes, green mangoes, and the works, so I encourage you to create and innovate to suit your fancy. Mint by itself in this recipe can have a bitter aftertaste, so it is tempered with cilantro. You can mix and match other herbs as desired. This chutney can be used as a condiment or sandwich spread, or can be added to sauces.
Servings: 4 servings
Ingredients
Classic Green Mint Chutney
- 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
Basmati Rice and Tomato-Nectarine Salad
- 2 cups vegetable broth
- 1 cup basmati rice or other medium-grain rice
- ½ teaspoon kosher salt
- 1 cup halved cherry tomatoes
- 1 nectarine sliced
- 1 tablespoon chopped cilantro
- 2 cloves garlic peeled and smashed
- ⅛ teaspoon kosher salt
- 2 tablespoon seasoned rice vinegar
- ⅓ cup olive oil or avocado oil
Instructions
Classic Green Mint Chutney
- 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.
Basmati Rice and Tomato-Nectarine Salad
- 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.
Notes
Mint chutney recipe makes 2 cups of chutney.