PODINA CHATNI (fragrant mint sauce, 2 cups)
This, and tamarind sauce, are the most popular chutneys served in Indian restaurants in the United States. It is a thin sauce often served as a dip for shrimp (see spicy fried shrimp with mint chutney), kabobs or tandoori dishes.
2/3 cup white vinegar
¼ cup sugar
1 teaspoon kosher salt
2 to 6 fresh, hot, green chiles, stemmed and cut into 1 inch pieces
1 inch cube fresh ginger, peeled and cut into large pieces
¼ teaspoon ground roasted cumin seeds
1 cup tightly packed, coarsely chopped, fresh coriander leaves and stems
1 small (1/3 pound) green, unripe mango, peeled, pitted and chopped, or use 1/2 cup canned, salted mango, drained, rinsed and chopped into large chunks, or substitute 1 small, sweet green pepper, cored, chopped and combined with 2 teaspoons lemon juice.
1 cup tightly packed fresh mint leaves and tender stems
- Pour the vinegar into a blender. Add the sugar, salt, chiles, ginger and cumin. Process for 1 minute (or until sugar is dissolved into the liquid and seasonings are minced).
- Add the mango, coriander and mint in small quantities and process until the contents are finely pureed. Transfer the sauce to a covered jar.
from Julie Sahni, Moghul Microwave