A simple chutney that goes well with all Indian snacks.
Recipe:
About 2 handfuls of mint leaves (leave them on the stems if you can't be bothered to pick the leaves)
200 ml greek set yoghurt
1 small flake garlic
1/2 inch piece of ginger, peeled
1/2 green chilly (optional)
Salt to taste
Lime juice to taste
Method:
Blitz all the ingredients in a powerful blender until smooth. Taste, and add more seasoning according to taste. I like to leave the salt and lime juice till this stage. Add more yoghurt if its too spicy, as it mellows out the taste. You want it slightly spicy, and very slightly tangy, with a lovely fresh mint aroma.
This chutney keeps quite well for a couple of days in the fridge.
Recipe:
About 2 handfuls of mint leaves (leave them on the stems if you can't be bothered to pick the leaves)
200 ml greek set yoghurt
1 small flake garlic
1/2 inch piece of ginger, peeled
1/2 green chilly (optional)
Salt to taste
Lime juice to taste
Method:
Blitz all the ingredients in a powerful blender until smooth. Taste, and add more seasoning according to taste. I like to leave the salt and lime juice till this stage. Add more yoghurt if its too spicy, as it mellows out the taste. You want it slightly spicy, and very slightly tangy, with a lovely fresh mint aroma.
This chutney keeps quite well for a couple of days in the fridge.
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