Mint chutney

AT A GLANCE

  • Serves 4 people

  • 2 bunches of mint
  • 1 bunch of coriander
  • 5 green chillies
  • 2 cm piece of ginger
  • 140 gm (½ cup) yoghurt (see note)
01   Pick and wash the mint and coriander leaves. Slit the chillies, remove the seeds and chop finely. Peel the ginger and chop finely. Grind all these ingredients together in a food processor to form a paste. Season to taste with sea salt and set aside. This mix may be preserved by adding a thin layer of oil on top and storing in the refrigerator. Makes about 1 1/3 cups.
02   To serve, beat the yoghurt, add to paste and mix well. Adjust seasoning and serve cold.

Topics:

CORIANDER, DIP, GINGER, MINT, CHEFS' RECIPES, YOGHURT, CHILLIES, SIDE DISH, AUTUMN, VEGETARIAN, INDIAN

Recipe:

ANIL ASHOKAN

Photography:

GREG ELMS

FEATURED IN

Apr 2008

Apr 2008

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