Mint chutney is one of my favourites. It reminds me of my mum growing mint in her garden. When she harvested the mint I used to pick and eat it from the plant. Now my grandson does the same with me!
My mum used to make the chutney in a large granite mortar and pestle as she learnt that as a young girl growing in India. She never bought an electric blender. She used to say sitting on the floor improves your posture and could strengthen your pelvic floor. The grinding with the pestle is good for the arms and avoids getting batwings. She would grind with alternate hands to keep the balance. Doing it this old fashioned way does have physical benefits and saves you a day at the gym.
The beating of the spices also brings out more flavours and it’s quite therapeutic. She would sit and make all sorts of food and just get lost in her thoughts. We have become accustomed to everything being made quickly because of the way life is. If you don’t have time to sit and use the mortar and pestle it’s fine to use the blender. I also use it when I don’t have time.
There is a little laughter exercise you could do with this. take a deep breath and when grinding go ha ha ha ho ho ho he he he and laugh. Make a tune, hum or sing or just watch your thoughts, here is some mindfulness thrown into the ingredients. There is no right or wrong way, my point here is to enjoy the process.
Mint is a perennial herb mostly grown for its leaves. Growing mint in the garden or indoors is really easy. It’s a very hardy herb and doesn’t really need much maintenance. They are wonder infused in hot water as herbal tea (mint tea can aid in digestion) and added to many dishes or used to make sauces and chutneys.
There are different kinds of mint. I have two kinds in my garden. One is the Morrocan mint which is light in colour and the leaves are soft and a little furry and this smells really nice. The second one is Apple mint also known as Mentha suaveolens which is darker in colour and leaves and a bit harder and it smells just as nice. Mint can take over the garden so it is best grown in large contains or pots. Not all mint types are used for culinary purposes so if you are new to growing mint go for the Morrocan or Apple mint.
Check out tips on RHS gardening https://www.RHS.org.UK/advice/grow-your-own/herbs/mint
RHS is a really good platform for all sorts of growing tips.
Large spoon of laughter :)))
- Whatever you have harvested from your garden (best to wait till there is plentiful)
- 1 bunch of coriander
- 1 bunch of mint (if not growing at home)
- 2 small green chillies
- Tamarind sauce (optional) can buy ready made from Indian grocers.
- 1 medium sized lemon.
- 1/2 teaspoon salt.
- 1 teaspoon sugar.
- Pluck the mint leaves from the stems
- Cut the roots off the bunch of coriander (no need to pluck leaves off as stems can me used too)
- cut and squeeze juice.
- Wash the coriander, mint and green chillies.
- Put all the ingredients in a blender and blend till smooth. ( if you want to use mortar and pestle, roughly chop the mint, coriander and chillies, this will make it easier to grind.
- put in a clean dry jar .
- Can be stored in fridge for up to 3 weeks.