I'm sure that Daisy can answer this for herself, but this is what she said in a prior thread:

Posted by daisyduckworth (My Page) on Tue, Jul 18, 06 at 17:51

Peppermint is the preferred variety for flavouring ice cream and other desserts, confectionery, especially chocolates. Leaves may be crystallised. Delicious as an iced tea. Add leftover stems and leaves to tea or coffee.

Spearmint is the preferred mint variety for traditional mint sauces to serve with lamb, peas and potatoes. Meat, fish, vegetables, salads, fruit salads, stewed pears/apples. Use in lamb dishes, jellies, with cold cuts, cheese, peas, Middle Eastern dishes.

Mint Chutney
1 cup lightly packed mint leaves,
1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts)
3 tablespoons parsley
1 tablespoon lemon juice
1 clove garlic
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon cayenne

Thanks Westelle. Yep, use spearmint. You COULD use apple mint or basil mint or some other 'other flavour' mint in addition to the common or garden spearmint if you wanted a slight flavour variation.

Of course, if you have truckloads of peppermint, it won't hurt to give that a try. Use of herbs is really only limited by your imagination and taste preferences. Just remember that the flavour of the chutney will be quite different from the 'intended' flavour.

Thanks so much for that info. This time around, I'm going for traditional, so spearmint it is. I have plenty of both. I might try peppermint sometime, but will go with spearmint this time around. I knew someone here would know the answer.

Some of our friends organize what is fondly called "Ethnic Night". We pick a food theme and everyone brings a dish. This week's theme is Indian/Middle Eastern. I love all food, and my husband is a very picky eater, so it gives me a chance to show off my cooking skills, which are sadly mostly wasted on the hubbie.

You may substitute Coriander leaves in place of Parsley for a change of test in the recipe suggested by westelle.

I just wanted to say, I made my spearmint chutney. Boy was that a royal pain in the a$$, but it turned out very nice. Tasted just like the mint chutney I've had in Indian restaurants, which is what I was going for in the first place. So thanks for the advice. I do have peppermint out the ying-yang right now too. I may try it in chutney sometime. I need to collect recipes and figure out some things to do with it.