Mint Chutney with Tomato

Name: Mint Chutney with Tomato
Prep time: 10 min
Total time: 10 min
Yield: Makes about 2 cups
Cuisine: Indian
Ingredients: Salt to taste; 2 cups fresh mint leaves; 1 large ripe tomato, cored and roughly chopped; 1 medium or ½ large white onion, peeled and cut into chunks; 2 teaspoons any curry powder or garam masala, preferably homemade, or to taste; 2 teaspoons any curry powder or garam masala, preferably homemade, or to taste; 1 jalapeño or other small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste; 1 jalapeño or other small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste; 1 jalapeño or other small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste; 1 tablespoon peeled and minced fresh ginger

Preparation info

Makes about
2 cups

Difficulty
Easy
Ready in
10 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Lighter than Mint Chutney with Yogurt (following recipe), and, with it’s fresh ginger and garam masala, spicier, I’d serve it with grilled chicken or lamb.

Ingredients

1 tablespoon peeled and minced fresh ginger
1 jalapeño or other small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste

Asia
India
Preserve
Vegan
Gluten-free

Method

Combine the first 5 ingredients in a food processor and process, pulsing the machine on and off and stopping to scrape down the sides if necessary, until the onion and tomato are roughly chopped, not pureed.
Add the mint leaves and pulse a few more times to combine and roughly chop the leaves. Add salt and more chile or spice mix if you like. Serve immediately