Skip to Primary Content
Skip to Secondary Content

Oct 17, 2007

Mint Chutney

Mint Chutney

Credit: 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.

Mint Chutney

This article was first published in Saveur in Issue #50

Subscribe now

Your Rating & Review

SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.

Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.