Mint chutney
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No harm in trying out different cuisines and varieties. We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. Nowadays food is all about status quo and adaptation from various continents. As seasons aged, the traditions too aged to be faded with time. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.Ĭooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Welcome to my Blog or to the 'Spoon of Goodness'! Can be stored in fridge for up to 3 weeks.Hi.
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( if you want to use mortar and pestle, roughly chop the mint, coriander and chillies, this will make it easier to grind. Add all the ingredients in a blender and blend untill smooth.Wash the coriander, mint and green chillies.Cut the lemon in half and squeeze the juice and keep it aside.Cut the roots off from the bunch of coriander (no need to pluck leaves off as stems can be used too).Tamarind sauce (optional) can buy ready made from Indian grocers.1 bunch of mint (if not growing at home).Whatever you have harvested from your garden (best to wait till there is plentiful).RHS is an excellent platform to learn about growing your own produce. Not all mint types are used for culinary purposes, so if you are new to growing mint, go for the Morrocan or Apple mint. Mint can take over the garden, so it is best grown in large contains or pots. The second one is Apple mint, also known as Mentha suaveolens which is darker in colour and leaves and a bit harder, and it smells just as lovely. One is the Morrocan mint which is light in colour, and the leaves are soft and a little furry, which smells really nice. They are infused in hot water as herbal tea (mint tea can aid digestion) and added to many dishes or made sauces and chutneys. It’s a very hardy herb and doesn’t really need much maintenance. Growing mint in the garden or indoors is really easy. Mint is a perennial herb mostly grown for its leaves. Make a tune, hum or sing or just watch your thoughts some mindfulness is thrown into the ingredients. Take a deep breath, and when grinding, go ha ha ha ho ho ho he he he and laugh.
![mint chutney mint chutney](https://i0.wp.com/yesiamvegan.com/wp-content/uploads/2015/04/DSC_0080.jpg)
There is a little laughter exercise you could do with this. If you don’t have time to sit and use the mortar and pestle, it’s OK to use the blender. We have become accustomed to everything being made quickly because of the way life is. My mum would sit and make all sorts of food and just get lost in her thoughts. The beating of the spices also brings out more flavours, and it’s pretty therapeutic. Doing it this old fashioned way does have physical benefits and saves you a day at the gym. She would grind with alternate hands to keep the balance. The grinding with the pestle is good for the arms and avoids getting batwings. She used to say sitting on the floor improves your posture and could strengthen your pelvic floor. My mum used to make the chutney in a large granite mortar and pestle as she learnt that as a young girl growing in India.
![mint chutney mint chutney](https://www.ketoindia.fit/health/wp-content/uploads/2020/04/Mint-Chutney-5.jpg)
When she harvested the mint, I used to pick and eat it from the plant. It reminds me of my mum growing mint in her garden.