Fresh Mint and Chile Sauce

by Chef Patsy Jamieson

An Indian-style herb chutney

Makes about 1/2 cup

Ingredients

• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh ginger
• 1 small serrano chile or jalapeño pepper, with seeds, chopped
• 1 clove garlic, peeled
• 2 cups packed fresh mint leaves
• 2 tablespoons rice wine vinegar, or to taste

Directions

1. Place sugar and salt in a blender or mini-food processor. With the motor running, drop ginger, chile, and garlic through the feed tube and process until minced.
2. Add mint and vinegar and pulse until finely chopped, stopping to scrape down sides of work bowl as needed.
3. Transfer to a small serving bowl. Serve within 30 minutes.

Chef Patsy Jamieson notes: For a milder sauce, seed the chile before chopping it.

This segment appears in show #3012.

Recipe courtesy of Patsy Jamieson
© 2005 Patsy Jamieson

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