Garlic and Mint Chutney
Lahsun aur Pudina Chatni
If you like garlic, this chutney is for you. It takes minutes to make, lasts for over a week in the fridge and can be served with snacks like Pakoras, Samosas and Dhoklas, used to line bread in a Sandwich, served with Biryani, Khitchri and Pulao Rice(Pilaf), to name a few things. All quantities are approximate.
The word ‘chutney’ comes from original Hindi word ‘chatni’ which is a tangy and spicy paste, that makes you smack you lips, makes your tongue and mouth come alive! The word ‘chat’ or ‘chaat’ mean ‘lick’ and ‘chatna’ means ‘to lick’. The original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to a paste. Other ingredients can also be added according to taste. In England, and the West, it is called Chutney and it generally means a spicy preserve/condiment, where fruits or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
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