Podina Chatni

Serve this podina chatni as a condiment for of curries, rice dishes, breads, scrambled eggs, pakora and other appetizers. This chutney is sometimes spelled pudina chatni.

About 1 cup

• Fresh mint, stems removed and roughly chopped -- 3 bunches
• Chile peppers, seeded and chopped -- 1-3
• Scallions, chopped -- 3
• Gingerroot, minced -- 1 teaspoon
• Lemon juice -- 2-3 tablespoons
• Water -- 2-3 tablespoons
• Sugar -- 1 1/2 teaspoons
• Salt -- to taste

Method

1. Place all the ingredients in a blender or food processor and process until smooth. Adjust seasoning and serve.

Variations

• The ingredients can alternatively be ground with a mortar and pestle until smooth.
• Use 1/2 mint and 1/2 cilantro if you like.

Notes

• Will keep fresh refrigerated 2-3 days.