Geetha definately makes the best indian food! She spoilt us by bringing supper last night: curry, rotis, meatballs and this mint chutney with papadums for starters.
Geetha gave us a cooking lesson the other day and we made a very healthy mint-peanut paté.
MINT CHUTNEY (PUDINA PATE)
This recipe made 6 medium bowels of paté:
4 Cups roasted peanuts (We bought raw peanuts and baked them in the oven at 180 degrees celsius for 25 minutes)
1 big bunch of Coriander – rinsed (pick off any hard bits)
3 raw, Green chillies (if you don’t have real chillies chili flakes also work)
1 big bunch of fresh mint (use the leaves and soft parts of stem only)
4 Cloves of fresh Garlic
1 teaspoon of cumin powder
Salt to taste
1 cup lemon juice
1 cup olive oil
1 Cup water
LIQUIDISE ALL ingredients TOGETHER and put into bowels of your choice. Keep in fridge or freezer. (This paté freezes well.)
IF YOU ENJOY GARLIC U CAN ADD MORE.
IF U LIKE IT HOTTER ADD MORE CHILLIES.
IF U ADD OLIVE OIL, IT WILL LAST LONGER IN THE FRIDGE.
SERVE WITH DORITOS OR melba toast