Packs a minty punch…
Thai chilies star in this spicy mint chutney, so expect a definite kick along with the minty herbal flavor. Use it as a dip for Indian appetizers like samosas, or try it as a delicious side to lamb. And, like many dips, their uses can go well beyond the obvious. Vegetable sandwiches come alive with this spread.
It’s certainly spicy (this is PepperScale after all), but if you want to calm the heat some (why oh why?!), try pulling back on the Thai chilies by half. You may need to adjust the amount of lemon juice used by a hair to keep the chutney from becoming too thin. Use your best judgement.
- In a pan over medium heat, toast the cumin seeds for 2 to 3 minutes, until slightly brown and fragrant.
- In a food processor, add the toasted cumin seeds, mint, cilantro. Thai peppers, amchoor, and salt. Process the mix until chopped very fine (or your desired level of coarseness).
- Transfer the mix to a bowl, then add the lemon juice and stir until fully combined.
- Use immediately, or for the most robust flavor, allow the chutney to refrigerate for 1 to 2 hours prior to use to allow the flavors to set.