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Recipe Friday: Coriander Mint Chutney on Toast!

Posted on: November 18, 2011

Hi, all.

I’ve been gone for a while… between mentally decompressing, and dealing with an overuse problem in my right hand/thumb (from too much typing, piano playing, cooking, cleaning… I’m trying to get myself to slow down and just read, but it just ain’t happening often enough). I asked my acupuncturist yesterday to give me a few needles for my thumb, which I’d overworked to the point of losing motor control, and he said… well, just don’t use your hand for a while… (Duh, right? I was hoping for the magic bullet. Don’t we all?)

But I can’t be gone for too long, and I just (literally just) made a fantastic culinary discovery that I had to share! I have to thank Indian cookbook author Monica Bhide for inspiring me to try this… because it was amazing, and it worked so well!

Have you ever had those crispy wafers (pappads) at the beginning of a meal at an Indian restaurant? You’ve probably had a bright green, spicy dipping sauce that goes with it–this is coriander (or, cilantro) mint chutney. I made some recently… and had a lot left over after cooking up my pappads that I bought from the Indian market.

First, I used some in a frittata. (that was good.)

And just a moment ago, I took Monica’s suggestion to put some on toast. Eh, why don’t I just give you a few recipes…..

Coriander-Mint Chutney
from various

1 c fresh coriander (cilantro)
1/2 c fresh mint leaves
1-2 serrano chiles, coarsely chopped
juice of 1 lemon
1-2 tsp white sugar (to taste)
salt to taste

Place all ingredients in food processor and pulse until a thin paste. You may need to add water to achieve the proper texture. I had to scrape down the sides a lot.

**So, once you’ve made the chutney, feel free to use it in a frittata with spinach and onions (that was good, too), or use it on toast…

Coriander Mint Chutney on Toast
adapted from The Spice Is Right (Monica Bhide)

2 slices whole grain bread
butter or butter substitute (salted)
1-2 tbsp coriander mint chutney

1. Toast bread.

2. Spread bread with thin layer of butter. (Allowing it to melt works best.)

3. Spread buttered toast with 1-2 tsp chutney per slice (depending on your taste and/or size of bread). Serves 1-2 — up to you!

This would also be fun cut into smaller pieces as a party appetizer!

I’m thinking this might feature in my Indian Thanksgiving menu. Yeah, I’m cooking a bunch of Indian dishes this year–it’s just the two of us, and we’re not huge turkey fans, so why not experiment? It’ll be good!

Well, I’d better get back to the doctor’s orders, but if you have anything really out of the ordinary going on for Thanksgiving, I’d love to hear about it! Happy weekend!

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