Mint chutney

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
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

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.

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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