Minted yogurt chutney

Minted yogurt chutney

By
From
I Love India
Makes
150–200ml
Photographer
Martin Poole

This is that lovely, refreshing sweet mint chutney that is often on your table as you start your meal. I always dip my popadums into it, but also eat it with all my tandoori food. It is a lovely, creamy, sweet, spicy and lightly sour chutney that goes really well with all grills, barbecues and many snacks.

Ingredients

Quantity Ingredient
7g mint leaves, chopped
20g coriander leaves and stalks, chopped
1/2 - 1 indian green finger chilli, stalk removed
2 teaspoons sugar
1 teaspoon lemon juice, or to taste
150g plain yogurt
1/3 teaspoon roast and ground cumin seeds
salt

Method

  1. Blend everything together until smooth, then taste and adjust the seasoning.

Roast and ground cumin seeds

  • Place the cumin seeds in a small dry frying pan over a medium heat and stir just until they turn a shade darker and smell aromatic. Remove and grind to a powder in a mortar and pestle or a spice grinder.
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