The Mint Chutney that keeps on giving

easy mint chutney + mint deviled eggs + tandoori mushroom with mint sauce + mint chicken + mint sauce for any dish

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I was browsing my local Asian market one day and marveling at the kinds of produce they carry, especially at the prices they are offered. It’s heaven for mushrooms, leafy greens, exotic fruits, and diverse herbs. I saw a giant bunch of mint leaves that were calling my name. While the sad looking mint leaves at regular supermarkets sell for like $5 for a small bunch, here was a gigantic bunch of fresh mint leaves selling for $2.67. Of course I had to buy it immediately. I would figure out what to do with them once I got home.

While the mint leaves sat quietly in the fridge for the next few days, they were always on my mind, contemplating what they were going to turn into. I used a few leaves here and there for garnishing dishes I was cooking but a mint sauce type of concoction kept coming to my mind. So naturally I made a mint chutney, inspired by chutneys my mother used to serve. This mint chutney used up all of the beautiful leaves for a vibrant lip-smacking chutney that keeps on giving - I keep using it in so many dishes and I still have some in the fridge!

Mint Chutney

It could not be more simple! Blend together: ~2 cups mint leaves + 0.25 cups cilantro (optional) + 0.25 cup yogurt + 0.5 tbsp chopped ginger + 0.5tbsp chopped green chilies (or to taste) + 3-4 tbsp lemon juice (to taste) + 0.5 tbsp coriander powder + 0.25 tbsp cumin powder + + 0.25 tbsp mango powder (optional) + salt to taste + ~0.5 cups water (less or more for desired thickness). Feel free to adjust ingredients based on the flavors you enjoy more (I actually add 1-1.5 tbsp ginger).

You will now have a smooth, vibrant mint chutney that is quite versatile. I have been using it in many dishes and it has elevated my food each single time.

Green Eggs for Easter

I had boiled eggs (7 min Instant Pressure cook + forced release) already in the fridge. So one afternoon for a quick lunch, I decided to take my own spin on the deviled eggs with this mint chutney. I separated the egg whites and yolks. For the filling I combined and mixed into a smooth paste half of the yolks, 3 tbsp of greek yogurt, 0.25 cup of the mint sauce and salt. After stuffing these back into the egg whites, we savored all of the eggs! The mint chutney gave these eggs a delightful herbaceous dimension that turned this classic dish into a spicy new one.

Tandoori Mushroom Sauce

At the same Asian market I bought beautiful large king oyster trumpet mushroom to cook in a tandoori style. I criss-crossed ~0.5 inch thick slices, rubbed the tandoori marinade, and baked at 400C for ~15-20 mins with a flip mid-way.

I served these with turmeric rice but felt the plate was missing some contrast. Mint chutney came to the rescue and added both a vibrant color and a perfect flavor compliment to this meal.

Mint Chicken

Another day I had some chicken breast that I was wracking my brain on how to prepare, being bored of my regular recipes. Of course the mint chutney staring back at me in the fridge was the natural easy choice for this meal. I marinated cubed chicken breast in the mint chutney for 30 mins and sautéed them for a tasty quick meal. I served it with leftover chana masala, steamed basmati rice, & dahi.

Mint Sauce

I have kind of been using this mint sauce everywhere. One day I had absolutely no energy or motivation to cook food. My dinner was a cold tofu slice smothered with this mint chutney. It hit the spot, I really enjoyed eating tofu this way. Another day I had unexplained motivation and cooked a feast - saag, chicken curry, chapati, dahi - and of course served it with a side of this mint chutney. One Sunday I made cheesy burgers using the Impossible Foods vegan patty and added generous dollops of this mint chutney on the home baked bun.

I still have ~0.25 cups of this mint chutney left and I am bursting with ideas for how to add an unexpected dimension to more dishes. I’m thinking I will adorn breakfast omelets, add to salads and salad dressings, serve with lamb, add to wraps and sandwiches, and really anything else that comes to mind. And of course, I want to make another batch as soon as I lay my eyes on a giant bunch of fresh mint or if my windowsill mint plant ever becomes more productive.

What would you do with a mint chutney?

Dish Debrief

• Is this my winner or disaster? winner

• How would I rate this dish out of 10? 10/10

• What would I change next time? keep find more uses for it

• Would I make this again? absolutely