Those of you who have eaten out in delhi must have seen a light green chutney accompanied with tikkas and kababs , some time last month I found out that most of the places serve mint chtney and curd which is not the authentic version.
This chutney came into existense in Delhi around WW2 in resturants where British Soldiers and Officers used to eat.
One of them still in existance is the Kwality Restaurant at CP outer Circle.
Well enough of story telling let me give you the recipe.
WHAT WILL YOU NEED:
-MINT 10 to 20 leaves
-Coriander leaves along with the stocks
- 4 egg yolks or one cup of Soya milk
- 1/4 ltr of extra virgin olive oil
- Half cup freshly squeezed lime juice
- Salt
- Food Peocessor with the liquifier jar ( the big glass jar)
HOW TO MAKE IT
Prep the food processor, put the egg yolks or the soya milk, lime juice, salt 1/2 table spoon, the mint, coriander chopped.
Put the lid on the jar and start the mixer in medium speed take off the small lid usually in the center of the main lid.
While the food processor is running start pouring oil in the mixure spoon full at a time. In the next 4 to 5 minutes you will see the chutney taking a creamy consistency and will start getting thick. Pour as much oil as much quantity of chutney you need just keep in mind that if you stop the food processor your chutney will become runny and will not be thick and ceamy as it should be.
