Pudina Chutney - Mint Dip (Northern India)
Chutneys are often served as a side dish, like we would serve a relish, to accompany meats or vegetable dishes. Chutneys are also eaten by dipping with torn chapati bread, or toasted pita bread pieces, and this also goes well with tandori chicken, or any kind of baked, barbecued or broiled chicken wings. This recipe comes from my good friend, Puneet Sharma, who grew up in New Delhi, India and currently lives in Washington, D.C. Find more recipes in my book, Easy Dips Using Herbs.
2 cups plain yogurt
1 1/2 cups chopped fresh coriander
3 green chilies or jalapenos, seeded
1/2 teaspoon *roasted cumin seeds
2 cups chopped fresh mint
1 teaspoon fresh lemon juice
Pinch of black pepper or cayenne, optional
*To roast cumin seed, place them in a medium-hot skillet and shake or stir until they give up their pleasant aroma, about 1 minute. Cool, then grind in blender or food processor.
Combine ingredients in food processor and process to a smooth consistency. Makes about 3 cups. Serve with Buffalo chicken wings!