- March 2012
- Makes 150g
- Ready in 10 mins
Atul Kochhar’s mint chutney recipe makes the perfect accompaniment to many Indian dishes.
- 0.6g (0.2g saturated)
- 0.6g (0.4g sugars)
- 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
- 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.
- Perfect served with Atul’s cauliflower fritters.
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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