Mint Chutney

  • Serves

    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
  • 2¼ cups raisins
  • 1 tsp. salt
  • ½ cups cider vinegar
  • Pinch of cayenne


Step 1

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

Step 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.

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