Too much mint? Impossible! (Mint/Coriander Chutney; WHB#34: mint)

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recipe: fresh mint, coriander leaf, green chilli chutney

WHB#34: mint (Mentha spicata??) revisited

(click on image for photos of mint in the garden)
mint I’ve said it before and I’ll say it again… one can never have enough mint! How is it that people complain about mint taking over their gardens? Our mint never gets a chance to take over because we’re always harvesting it!

I love our garden in the spring! It is full of so much promise with the forsythia, spirea and ornamental apple tree bursting into bloom. And the excitement when the miniature lilac bush shows its first little flower buds. It never ceases to thrill me when the sweet woodruff blooms and old friends like mint start poking their heads out of the earth.

(click on image for photos of mint in the garden)
mint And yes, it’s true. Mint is invasive. It’s sends its tap roots everywhere so in the spring we find mint coming up through the paving stones. It’s easy to pull up the errant shoots (and throw them into salad or tea.) And if other invasives like sweet woodruff are planted beside mint, the two invasives keep each other in check.

But it’s always such a relief when we can use mint from our garden instead of supermarket mint. The flavour is much more intense and satisfying.

After reading about Barbara’s (Tigers and Strawberries) “green“, we were inspired to make some mint chutney of our own. The first one that we made, we added sugar and after tasting it, decided that the sugar was unnecessary. It was still really good but the onion and cider vinegar lend enough sweetness.

We recently made the most spectacular one to go with rice, dahl, steamed green beans, julienned grilled red pepper and grilled meat patties, which were also laced with mint. (Remind me to post T’s recipe for these fantastic Iranian-style meat patties.)

Mint/Coriander Chutney
measures are approximate

  • ¼ c mint leaves
  • ¼ c coriander leaves (aka cilantro)
  • 2 green chillies (Thai)
  • 2 Tbsp minced onion
  • ½ tsp minced ginger
  • ¼ tsp sea salt
  • dash cider vinegar (just enough to wet things)

Whir in blender or mash with pestle and mortar.

Happily, there was some left over for our picnic lunch yesterday: slices of buttered bread, cold meat patties and mint chutney. We went for a bike ride and on the way, sat under a flowering horse chestnut tree in one of the city parks, happily eating our feast and watching families playing on the swings and slides nearby.

Did I mention how much I love this time of year?

(Read more about mint here)

weekend herb blogging - © kalyns kitchen Weekend Herb Blogging

Usually hosted by Kalyn (Kalyn’s Kitchen), WHB has gone on the road this week. WHB #34 is hosted by Lucullian Delights

edit 29 May, 2006 @ 12:41 EDT
Weekend Herb Blogging #34 – The Recap

This entry was posted in crossblogging, food & drink, posts with recipes, side, WHB on by .

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