Mint Chutney

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

Ingredients

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

Procedure

• Throw in all the ingredients into a grinder and grind into a smooth paste

Enjoy with all your snacks.

Note

1. If you like a more minty taste you can increase the quantity of Mint leaves.
2. Increase or decrease the amount of chilli according to your level of spice
3. If you love mayo then try this - add 1 tbsp mint chutney to 2 tbsps mayo and make a lovely dip out of it

Shabnam