Vasantha Prasad

“This book is perfect for the meat minimalist! Bindu uses spices to create healthful and flavorful dishes, easy to follow recipes and I especially love the nutritional “What’s good for you.” A valuable contribution to any kitchen!”

- Vasantha Prasad, author of “Indian Vegetarian Cooking from an American Kitchen.”

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Indian Vegetarian Cooking From An American Kitchen

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Mint Chutney

The aroma of fresh mint is great.  Mint is so easy to grow that I have a pot in my backyard. It’s wonderful to have homegrown mint.

Prep Time: 10 minutes

1 c. fresh mint leaves

1 inch ginger, peeled

1 jalapeno, stemmed, seeded and chopped

2 Tbsp. lime juice

1 tbsp. brown sugar

1/8 c. water (Tip: add more water if you feel the chutney consistency is clumpy.)

salt to taste

1. In a blender fitted with a steel blade or food processor, add all the ingredients except the salt.  Grind to a smooth paste. Transfer to a serving bowl, and salt to taste.  

2. This tastes great as a sandwich spread or as an accompaniment to cumin chicken or spicy seared Chilean sea bass.  

Note: If refrigerated, this chutney stays fresh for 3–4 days.

What’s good for you:

v Fresh mint is a valuable herb that helps with digestion and asthma (has anti-inflammatory properties and substances to keep airways open). It is an excellent source of manganese, vitamins A and C, and dietary fiber.

v Ginger aids digestion, helps with inflammatory conditions like arthritis, and is believed to help relieve cold and flu symptoms. It is a good source of minerals and vitamin B6.

v Limes are low in calories and high in vitamin C. They promote skin health and support the immune system. Choose green, glossy, thin-skinned fruit that is not too firm.

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