Comments on: Food as Vehicle for Odd Behavior: Mint Chutney

By: Michelle @ Find Your Balance

Michelle @ Find Your Balance — Fri, 07 Aug 2009 19:16:52 +0000

MMMmmmm yes, right on a spoon please! I’d also toss with soba noodles for a cold noodle dish.

By: Nupur

Nupur — Sat, 01 Aug 2009 15:34:11 +0000

Have you tried uprooting the whole counter that the food processor is on and shifting it near a window?

The chutney looks fantastic. Here’s the chutney sandwich sold on the streets of Bombay:

Bread slathered with soft salted butter
A thick smear of chutney
Slices of tomato, cucumber and boiled potato
Sprinkle some chaat masala (a tangy mixture sold where Indian spices are sold).
So good

By: lo

lo — Thu, 30 Jul 2009 16:50:59 +0000

First — thanks for the shout-out. Now I’m trying to think of which shots I’ve actually gotten of my food processor…

More importantly, though — your timing on this post couldn’t be more perfect, my dear Becky! I’m making Indian inspired roasted cauliflower for a girlfriend tonight… and this chutney would make a phenomenal addition to our little spread. I have the perfect mint out back to use – a hybrid variety with lots of herbal overtones that a botanist friend of mine bred a few years back. It’s strange for most things (would make the weirdest mojitos EVER) — but perfect for chutney and tzatziki.

And it’s Ruhlman again… LOVE THAT. He’s becoming my hero.

By: Becky

Becky — Wed, 29 Jul 2009 23:44:15 +0000

Tona, peppermint will work fine. I used spearmint, and when they’re fresh they’re pretty similar (as opposed to extracted and put into gum, I mean If you had it you could use a citrus mint too.

By: Toña

Toña — Wed, 29 Jul 2009 21:05:44 +0000

Does it matter much what type of mint I use? We only have peppermint growing in our garden.

By: Natalie (London)

Natalie (London) — Wed, 29 Jul 2009 16:40:19 +0000

Here in the UK we see a lot of chutney of all sorts, and Indian food in general. I do believe that Indian cuisine saved British food from shame. We love to eat different chutneys as a sandwich spread, and this one would be great with a veggie sammich, with cucumbers and sprouts and anything you might find in an Indian curry. We drink a lot of Gewurtztraminer too because the food is so spicy, but then we get better German wines here than you can get in the US.

By: Hunter MD

Hunter MD — Wed, 29 Jul 2009 14:31:42 +0000

We use a similar mint chutney, store bought, on seafood, particularly scallops and shrimp. Grill the seafood then slather on the sauce, tastes like July to us. Looking at the recipe I realize that it’s silly to buy the stuff, especially since otherwise we cook so much. We’ll give it a try and let you know the outcome.

By: Becky

Becky — Wed, 29 Jul 2009 13:35:52 +0000

Benj! It’s been months! I’m so glad to hear your curmudgeonly voice. Stick around this time – we missed you!

By: Becky

Becky — Wed, 29 Jul 2009 13:27:43 +0000

Lisa, really? Is it a Texas thing? Or just a Lisa’s-backyard kind of thing? I have to say, I’ve never heard of anyone being unable to grow mint before! There might be some commerical value in that. You can be the mint exterminator. : )

By: lisaiscooking

lisaiscooking — Wed, 29 Jul 2009 13:25:33 +0000

This does sound great with tomatoes and potato salad. The only problem is that I am somehow incapable of growing mint. I know how that sounds. It dies in my garden every year, and this year I tried two different varieties it two different spots. Both are dead now. Oh, and you’re far too kind.