See the Recipe. Christopher Hirsheimer

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

Mint Chutney Mint Chutney
This refreshing chutney is both sweet and spicy perfect for those hearty roasts.
Yield: makes 2 cups


  • 1 tightly packed cup fresh mint leaves
  • 2¼ cups raisins
  • 1 tsp. salt
  • ½ cups 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 ¼ 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.