Chef Aarti Sequeira
Author of "Aarti Party: An American Kitchen with an Indian Soul"
During the NRA’s World Culinary Showcase, which featured a rotating lineup of chefs, cookbook author and TV host Aarti Sequeira taught attendees how to make a quick mint chutney. She uses it to accompany Indian samosas, but this versatile recipe can be cross-utilized across the menu. It fits into the global saucing trend: One flavorful condiment can easily add an ethnic accent to simple items, like roast chicken, burgers, grilled vegetables and more.
1 cup mint leaves
1/2 cup cilantro leaves and soft stems
1 tbsp. chopped fresh ginger
1/2 lime, juiced, plus more to taste
About 1/4 cup water
Salt and freshly ground black pepper, to taste
1 tbsp. vegetable oil or olive oil
1 tsp. brown mustard seeds
1. In food processor, combine mint, cilantro, ginger, lime juice and water; process until it comes together as a sauce. Pour the chutney into a bowl.
2. In small skillet over medium heat, warm oil until it shimmers. Add mustard seeds; they should sizzle. Immediately cover with lid until they stop sputtering, making sure they don't burn.
3. Immediately add the seeds and oil to the chutney. Stand back—it will sizzle. Once you've poured in all of the oil, you can even spoon a little chutney into the pan to pick up the flavorful oil. Pour into the bowl with the chutney. Cool slightly before serving.