By dish
Babari ko Achar (Mint Chutney)


4 cups young fresh mint springs and leaves, cleaned and coarsely chopped
4 fresh green chilies
1 medium-size red onion, roughly chopped
3 cloves garlic, peeled, sliced
1-inch piece fresh gingeroot, peeled and cut into small pieces
3 tablespoons fresh lemon or lime juice
½ cup plain yogurt (unflavored) or 4 tablespoon of water (to facilitate blending)
Salt to taste

  Preparation and Blending Methods:
1 Select only fresh and young leaves and springs. Avoid wilted, mature and dry leaves. Wash and chop roughly.
2 Place all the above 8 ingredients into a food processor or blender and process until smooth and well grinded. Once blended, transfer to a serving dish and serve. 
3 If not used immediately, it can be stored covered in the refrigerator up to one week. When serving bring back to room temperature. They chutney will start to change color to light pale, once stored in the refrigerator, but the flavor will not change.
  Serving Suggestions:
4 Serve with fried and steamed snacks, serve with Nepali meals.
  Preparation time: 15-20 minutes. Yields: 2 cups
Mint is known as Babri in Nepal, which is a perennial herb grown in all parts of the world and extensively used in many cultures. Tender leaves and springs are eaten fresh in a form of chutney in Nepal. In this recipe, young, fresh mint springs are ground with the combination of fresh herbs to a smooth textured-sauce and served as a chutney or dipping sauce with any Nepali meals. They can be kept in the refrigerator for up to a week in an airtight container.
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