Mint Chutney
(courtesy of Serj Singh, co-owner, Thali in Reno. Makes about 1 quart)
3 bunches mint, without hard stems
1 bunch cilantro
2 medium onions (red preferred), chopped
3 medium tomatoes, chopped
1 tablespoon salt (or to taste)
1½ tablespoons sugar
½ tablespoon garam masala
½ cup red wine vinegar
2 medium Granny Smith apples, cored and chopped
3 jalapeños (or fewer, according to how spicy you like it), chopped
Wash and chop mint and cilantro. Add to blender with onions and tomatoes. While blender is running, add apples and vinegar. Add jalapeños, salt, sugar, and garam masala. Blend to a smooth paste. Enjoy this spicy mint chutney with Indian foods such as samosas, pakoras, or with whatever you feel goes best with it.
