Mint chutney

Atul Kochhar’s mint chutney recipe makes the perfect accompaniment to many Indian dishes.

Mint chutney

  • Serves icon Makes 150g
  • Time icon Ready in 10 mins

Atul Kochhar’s mint chutney recipe makes the perfect accompaniment to many Indian dishes.

Nutrition: per serving

Calories
10kcals
Fat
0.6g (0.2g saturated)
Protein
0.4g
Carbohydrates
0.6g (0.4g sugars)
Salt
trace

Per tbsp

Ingredients

  • 30g fresh mint leaves
  • 15g fresh coriander leaves
  • 1 tbsp lemon juice
  • ½ green chilli, deseeded and chopped
  • ½ red onion, chopped
  • ½ tbsp roughly chopped fresh ginger
  • ½ tbsp olive oil
  • (sh)For the seasoning

½ tsp chaat masala (available from Asian grocers, or see tip)
Pinch of red chilli powder
2½ tbsp Greek-style yogurt
¼ tsp salt

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Method

  1. In a food processor, blend all the ingredients except the seasoning to a paste. To serve, stir the seasoning through the paste. Store leftovers in the fridge and use within a day.
  2. Perfect served with Atul’s cauliflower fritters.

Nutrition

Per tbsp

Nutrition: per serving
Calories
10kcals
Fat
0.6g (0.2g saturated)
Protein
0.4g
Carbohydrates
0.6g (0.4g sugars)
Salt
trace

delicious. tips

  1. Make your own chaat masala by toasting ½ tsp fennel seeds with ½ tsp black peppercorns, 2 tsp cumin seeds and 1 tsp coriander seeds in a dry frying pan. Grind in a spice blender, then mix with 3 tsp sea salt, 1 tsp garam masala, ½ tsp ground ginger, ½ tsp dried thyme, ¼ tsp cayenne pepper and ¼ tsp paprika. Store in an airtight container for up to 6 months. Makes 25g.

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