Curry leaf Mint Spread or Chutney

As I get ready for the week ahead, these delicious spreads come in very handy when you want food on the go. You can use this as a chutney with roti, spread it on bread with some tomatoes and cheese for a quick sandwich or use it as a pasta sauce. The choice is yours.
So to make this curry leaf mint chutney you will need...

Ingredients: 

• 1 Cup curry leaves
• 1/4 Cup Mint leaves
• 1 Red chilli
• 2 Garlic pods
• 2-3 tbs Olive oil
• Salt to taste

Method:

1. Roast the chilli and garlic pods on a pan with no oil. Roast till they are charred.
2. In a blender jar add the washed and dried curry and mint leaves.
3. Add the charred garlic and chilli to the blender.
4. Add about  2 tbsp or so of olive oil.
5. Blend well and add some more oil if needed to make a smooth paste.
6. You may add water instead of the oil, but adding oil helps with storing it for a long time.
7. Decant to a bowl and seasons with salt. Never add salt while blending as you will loose the green color and the chutney will turn blackish.

Store in a glass jar for a week or two.

 
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