Indian Mint Chutney
|Mint leaves||4 Cup (64 tbs)|
|Cumin seed||1 Pinch|
Remove stems from the freshly harvested mint - you only want the leaves
Wash mint and let it dry
Cut tomatoes, chilies and garlic into small slices
Add all ingredients and blend in a blender ( do not add water at this time).
Add some water and blend again till a paste is formed
Taste it if too thick add another tomato and blend again.
Refrigerate it and serve with Pakoras, Samosas, fries and onion rings.
Can be made ahead and kept in fridge for several days. Make sure the container is covered when in fridge.