Ashoka Mint Chutney with Olive Oil is made with mint grown in the fields of Norfolk. Perfect with lamb. It goes well with all sort of meals and snacks. You can swirl mint sauce in yogurt, add some cucumber and onions for the perfect Indian curry condiment. It's fresh, its healthy, definitely low-cal, spicy, and a brown man’s best friend! The green mint chutney is the South Asian equivalent of ketchup! Ashoka Mint Chutney is a classic traditional Indian/Pakistani sauce that we desis tend to pair with everything savory we can get our hands-on. We love pairing mint chutneys with samosas, chaat and pakoras, and yummy pulaos. You could also try it with this chicken and veggie kebabs.
As easy as it is to make this chutney, the only problem that people usually face with mint chutney, is its color change after a while. See the mint chutney tends to get oxidize and turn brownish in color. Although, it doesn’t mean that the chutney has spoilt or anything, but it doesn’t look that appealing as it does with its vibrant green color.
Recipe for Mint Chutney:
6 green chilies
1 bunch mint leaves plucked from stem and washed
1 bunch coriander leaves washed
6 cloves garlic
1/2 tsp salt
1 tbsp olive oil
1 tsp vinegar
Juice of 2 lemons
1/4 cup water
Blend everything together in the blender by adding water slowly. You can taste the chutney and decide if you want to make minor adjustments. Store in an airtight jar and keep refrigerated.
USING INGREDIENTS AS PRESERVATIVES:
Oil and vinegar are the main components to add to the chutney to increase its shelf life. Olive oil is an excellent anti-oxidizing agent, so it prevents the chutney's color change and prevents the ingredients from getting oxidized. The vinegar has an acidic quality which reduces the pH of the chutney and prevents bacteria from growing.