Mint Chutney

also called mint sauce · hari chutney · pudina chutney · green chutney · mint raita sauce

The table

1 tspcumin seedstoast 1 min, until it smells of the panblend 2 min to a smooth greenwhisk in and chill 30 min
2 cups(50 g; leaves only, packed)mint
1 cup(25 g; stems and all)cilantro
2(stemmed)green chiles
1 Tbsfresh ginger
2 Tbs(30 mL)lime juice
1 tspgranulated sugar
3/4 tspkosher salt
3 Tbs(45 mL)ice water
1/3 cup(80 g)plain yogurt
Mint stems are bitter and cilantro stems are not which is why one goes in whole and the other is picked. The ice water is doing a real job: a blender heats what it grinds and warm mint browns so this can go from emerald to olive between the jug and the bowl. Restaurant mint sauce is this thinned with more yogurt until it pours; the thick version is what a samosa is dipped in. It is a two-day chutney at best
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1toast 1 min, until it smells of the pan

2blend 2 min to a smooth green

goes in with what step 1 made

3whisk in and chill 30 min

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
33 mintwo waits that overlap count once
Needs you
3 minthe rest you can walk away from

The recipe itself says 15 min.

  1. toast 1 min, until it smells of the pan

    1 minneeds youfrom the start

  2. blend 2 min to a smooth green

    2 minneeds you1 min in

  3. whisk in and chill 30 min

    30 minwalk away3 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need blender · skillet

Goes with

See how it is written
>> title: Mint Chutney
>> category: Dressings & Dips
>> tags: indian, mint, cilantro, greens, condiment
>> counters: Curry House
>> aka: mint sauce, hari chutney, pudina chutney, green chutney, mint raita sauce
>> pairs-with: papadom, samosa, seekh-kabab
>> servings: 1 cup
>> time: 15 min
>> step.1: toast 1 min, until it smells of the pan
>> step.2: blend 2 min to a smooth green
>> step.3: whisk in and chill 30 min

Toast @cumin seeds{1%tsp} in a dry #skillet{} ~toast{1%min}, until they darken and smell nutty.

Blend @&(~1)toasted cumin{} with @mint{2%cup}(50 g; leaves only, packed), @cilantro{1%cup}(25 g; stems and all), @green chiles{2}(stemmed), @fresh ginger{1%Tbs}, @lime juice{2%Tbs}(30 mL), @granulated sugar{1%tsp}, @kosher salt{3/4%tsp} and @ice water{3%Tbs}(45 mL) in a #blender{} ~stir{2%min}, scraping down twice.

Whisk @plain yogurt{1/3%cup}(80 g) into @&(~1)green paste{} and ~chill{30%min}.

Mint stems are bitter and cilantro stems are not, which is why one goes in whole and the other is picked. The ice water is doing a real job: a blender heats what it grinds and warm mint browns, so this can go from emerald to olive between the jug and the bowl. Restaurant mint sauce is this thinned with more yogurt until it pours; the thick version is what a samosa is dipped in. It is a two-day chutney at best.