Spicy, green mint chutney is a popular staple on the Indian table, particularly in summer.
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If you follow this blog, you know I love condiments I can have on hand to make great meals in minutes. This powerful little condiment, Classic Mint Chutney was the perfect partner this week since we're having super-hot temperatures here in Northern California.
Fog is the AC for most of us here, so when it's in the 90's, cooking in the kitchen ranks pretty low on the list of things I most want to do. Only slightly above jogging in the heat wearing a coat.
This is a spicy chutney that's ready in minutes. If you want a little less spice, seed the Serrano chiles before adding them to the blender or food processor.
In this dish, I tossed the chutney with whole grain Basmati rice for an Indian take on the Mexican classic arroz verde, and topped it with a salad of tomatoes and nectarines, perfect fare for a hot evening.
Tonight I plan to stir the chutney into chickpeas with a cucumber raita on the side and some flatbreads for dipping into more chutney.
Cook's Notes
- It is important to ensure that the mint leaves used for this chutney are tender or they tend to add a bitter taste to this condiment.
- This chutney can be mellowed by adding 11⁄2 tablespoons of yogurt or coconut milk as a vegan option. If adding yogurt you can skip the lime juice.
- Another variation is to add some blanched peanuts or almonds.
If you like this rice dish, you may like this herby rice salad made with lots of fresh herbs, snap peas and crispy basmati rice. And check out this post if you're looking for tips on making a pot of perfect fluffy rice, that recommends the best rice to use.
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Classic Green Mint Chutney Rice Topped with Tomatoes and Nectarines from Spices and Seasons cookbook
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
apuginthekitchen
Wow, this sounds absolutely amazing, I love the herbed rice and that chutney sounds so good. I have to check out that cookbook.
The Wimpy Vegetarian
Herbed rice is one of my comfort foods, so I went in that direction with the chutney, but there are a lot of other ideas for using it. I definitely recommend the book!
Rita
Love this, Susan!
The Wimpy Vegetarian
Thanks Rita! It was a great dinner last night, and lunch again today 🙂
Laura
Love the idea of tossing this with rice! Great decision!
Choc Chip Uru
That nectarine salad would compliment the rice so nicely, what a delicious post 😀
LOVE it 😀
Cheers
Choc Chip Uru
Oui, Chef
This sounds and looks outstanding, an explosion of flavors on the plate!
mjskit
Rice is great tossed with all types of condiments. I do the same thing. Need to check out this Green Mint chutney. Looks so good and makes a lovely dish!
cindy z
Just made this for dinner. DELISH!!!
We eat mostly vegan and my son suggested adding Thai Chili & Lime cashews (Trader Joe's) for a little crunch and protein.
That chutney - ok, I ate a spoonful of it right out of the NutriBullet!
What else would that be good on?
Thanks for another great recipe :o)
vijay
The recipe for green mint chutney is delicious !!!!
Thanks for sharing