Medivac and Mint Chutney

One day he's driving around with the Blue Tooth attached, inspecting properties, and the next whizzing off in an ambulance to be medivaced to Honolulu.  Thanks to those of you who have been praying for him.  Bob's pretty much back to normal.  Except there will be no more heavy cream on the morning cereal, cigarettes, fast food french fries.  Stuff like that.  Don't want no more nasty strokes, do we??  His mom took back her ham, and has been giving us apples, strawberries and LETTUCE! of all things.  Or, trying to.  We have told her our CSA box supplies us with more greens than we can handle.

As far as cooking goes, we got back late Friday and he's had headaches (nicotine withdrawal or medication?) and hasn't been too hungry.  I did fix a very nice roast lamb for Sunday, but the really noteworthy foodie item on the menu was a Mint Chutney.  Mint Sauces I've had in the past have been rather insipid.  This one was truly outstanding.  Trust me. Hard to tell from the photo, so you just have to taste it.  So bursting with all the flavors.  Mint, of course, chili pepper, garlic, spring onions, and lemon juice.

Taken from Charmaine Solomon's gorgeous and ginormous volume, The Complete Asian Cookbook.  One of my all time favorite cookbooks, hands down.  The only changes I made were due to the usual, not having an item and switching it out for what was available.  Luckily, we have plenty of mint growing by the water tank.  I used shallots together with some chives, rather than the spring onions, and only one chili pepper, as there would be children eating with us.  With all its zippy taste notes, this is the perfect complement to a roast lamb.

Mint Chutney or Podina Chatni

1 cup firmly packed mint leaves
6 spring onions, cut into short lengths
2 fresh green chillies, seeded and pith removed
1 clove garlic, optional
1 teaspoon salt
2 teaspoons sugar
1 teaspoon garam masala (your favorite version)
1/3 cup lemon juice
2 tablespoons water

Whiz everything together in a food processor or blender to a smooth paste (unless you'd rather pound things in a mortar and pestle, a bit at a time).  Pack into a small dish, smooth the surface, cover and chill until serving time.  How easy is that?  Keeps in the fridge for several days.