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#97867 - Sun Aug 05 2001 05:23 PM Mint Hint
MollyGrue Offline

Registered: Wed Mar 21 2001
Posts: 1758
Loc: Michigan USA
I just trimmed the mint in my garden, anyone know what I should do with it?
May you be in heaven a half hour before the devil knows you're dead.

#97868 - Sun Aug 05 2001 05:29 PM Re: Mint Hint
sue943 Offline

Registered: Sun Dec 19 1999
Posts: 36778
Loc: Jersey
Channel Islands    
Do people eat mint sauce with lamb in your part of the world? If so you culd make a batch of that.
Many a child has been spoiled because you can't spank a Grandma!

#97869 - Sun Aug 05 2001 11:25 PM Re: Mint Hint
chelseabelle Offline
Star Poster

Registered: Thu Oct 07 1999
Posts: 10282
Loc: New York USA
I grow mint also, and I'm never quite sure what to do with it.

One thing I do sometimes is to make a Greek appetizer/side dish with it. I add chopped mint and thinly sliced cucumbers to plain yogurt. It's a very refreshing cool taste. I serve it when I make hot and spicy Thai food--it helps to cool the palate. It would also be good alongside lamb or other Middle Eastern dishes.

Still Crazy After All These Years

#97870 - Mon Aug 06 2001 01:02 AM Re: Mint Hint
ren33 Offline

Registered: Thu Sep 30 1999
Posts: 12117
Loc: Fanling
  Hong Kong      
Here you go Molly, this is divine!!

Podinay Ki Chutney
Mint Chutney


- 1 cup fresh coriander leaves
- 1/2 cup mint leaves
- 3-4 green chillies, chopped
- 1 tsp garlic finely chopped
- 2 whole red chilies
- salt to taste
- 1\2 tsp. chilli powder
- 3-4 tbsp. tamarind juice or juice of one lemon
Wash the mint, coriander and green chillie. Put all the ingredients in a food processor and grind to a fine paste.

Wandering aimlessly through FT since 1999.


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