MINT CHUTNEY
Serves: 4 as part of an Indian meal.
Prep Time: 5 minutes
Dietary Style: Veg. GF.
DF / Vegan Sub: coconut yoghurt.
Chutneys and raita are an integral part of a meal across all regions of India - and they’re some of the easiest recipes to make. This mint chutney is spicy with green chilli, fresh with mint, rich with yoghurt and very well seasoned with salt. Add more texture to the chutney by mixing your salts: split the 1.5 tsp into two or three different salts to add additional interest and lessen the sodium hit (my tip would be a mix of fine white salt, fine pink salt and Indian black salt).
This mint chutney an ideal match for rich meat dishes and will freshen up your thali and your palate. But it’s also a great accompaniment with souvlaki, with grilled, charred and fatty steaks, and with slow cooked pork braises.
I love that it’s a one blender, one-step prep: Kashmiri Pandit recipes are very often multi-step and a littttttle on the time consuming side. Worth the effort, of course! But this little addition will bring authenticity, vibrancy and texture to your home cooked Indian meal experience with almost no effort at all.
INGREDIENTS
- 150 gm fresh mint
- 2 tbsp cold water
- 2 to 3 fresh green chillies
- 1.5 tsp fine white salt
- 2 tbsp yoghurt
In a blender, combine the fresh mint (having removed the leaves from the stalks) with the cold water, and the chopped chillies and blend until well finely chopped and well combined. Add the salt and the yogurt and blend until well mixed. This mint chutney will keep for a few days in the fridge. Freeze it into small portions in order to minimise waste.
Serve.