"This aromatic chutney is a wonderful condiment for meats, especially lamb. Try it on sandwiches, too." — sal
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2 1/2 cups
chopped fresh mint leaves
distilled white vinegar
ground cayenne pepper
I needed to find a way to use up the mint that's taking over my garden, and while this put only a tiny dent in the crop, it was so delicious I'll make it again and again. I served it with curried chicken kabobs one night, grilled shrimp another night, and as a flavor agent on potroast sandwiches. It's amazing, versatile stuff. Thanks for the recipe!
This was not EXACTLY what I have become accustomed to....it may have been me and not the recipe
Great recipe - it's the second time I made it. Last night, I served it for Easter dinner with Holiday Leg of Lamb (from this site) and everyone loved it. I added a little extra cayenne pepper to give it an extra kick and I made it a day ahead of time.
Just made this to go with the Coriander Cumin rubbed pork chops from this site and it is delish! It's just sweet and tangy enough to to with the exotic herbs of the chops!
Very good recipe; I omitted the white sugar and added 1/2 cup of cilantro. Yummy!
very refreshing and easy to make! Thanks joan for sharing! How long will it keep though?
Awesome!! It goes great with the "holiday leg of lamb" from this site. It's incredibly easy to make and can be made ahead.
Put this on a lemony-garlic Tilapia and it added a nice burst of freshness! Good way to use up a bunch of mint.
* Percent Daily Values are based on a 2,000 calorie diet.
Chutney with Mint
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: < 1
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