Mint Chutney

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Source: Saveur
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Mint Chutney Photo: Christopher Hirsheimer
MAKES 2 CUPS

The Shakers' once had vigorous herb business and sold the mint as tea or used it fresh in preparations like this condiment.

1 tightly packed cup fresh mint leaves
2 1/4 cups raisins
1 tsp. salt
1/2 cup cider vinegar
Pinch of cayenne

1. Finely chop mint leaves and 2 cups of the raisins, then transfer to a medium glass or ceramic bowl.

2. Add remaining 1/4 cup whole raisins, salt, vinegar, and cayenne and mix well. Cover and refrigerate for 4 hours or up to 1 week. Bring mint chutney to room temperature before serving—with Roast Leg Of Veal, if you like.

This article was first published in Saveur in Issue #50