Mint Chutney reminds me of the numerous times I've sat at a restaurant waiting for the food while feasting on the complimentary poppadam and mint chutney :) I could finish the whole bowl of chutney plain.
This is one thing I always have in my fridge cos it goes great with absolutely anything. From tandoori chicken to kebabs and pakoras. It also makes a great spread for sandwiches.
Many people I know do not use corriander while making mint chutney. I however, think it makes a lovely base for chutney.
So here's what you will need to make it
Preparation time - 5 minutes
2 handfuls of corriander - chopped
1 handful of mint leaves
1 tsp green chilli paste or 3 green chillies chopped
1 tsp ginger garlic paste
2 1/2 tbsps thick creamy yogurt
salt to taste
- Throw in all the ingredients into a grinder and grind into a smooth paste
Enjoy with all your snacks.
- If you like a more minty taste you can increase the quantity of Mint leaves.
- Increase or decrease the amount of chilli according to your level of spice
- If you love mayo then try this - add 1 tbsp mint chutney to 2 tbsps mayo and make a lovely dip out of it