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
- 2¼ cups raisins
- 1 tsp. salt
- ½ cups cider vinegar
- Pinch of cayenne
- Finely chop mint leaves and 2 cups of the raisins, then transfer to a medium glass or ceramic bowl.
- 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.