Creamy mint chutney

Creamy mint chutney

By
From
I Love Curry
Serves
4-6
Photographer
Jonathan Gregson

This is that lovely, refreshing dip that is often on the table as you start your curry house meal. I always find that I pick at it to start with, then keep it to eat with tandoori food. It is a lovely, sweet, spicy and lightly sour chutney that goes really well with all grills, barbecues and many snacks. I prefer to use measurements such as ‘a small handful’ for tiny amounts of herbs; however mint can be very strong, so it’s best to measure it out for this recipe, so as not to overpower the dish.

Ingredients

Quantity Ingredient
7g mint leaves, washed
20g fresh coriander leaves and stalks, washed
1-2 green chillies, stalk removed
2 teaspoons sugar
1/2 teaspoon tamarind paste, or to taste
1 teaspoon lemon juice, or to taste
150g plain yogurt
1/3 teaspoon roasted cumin powder

Method

  1. Blend all the ingredients together until smooth. Taste, adjust the seasoning, adding more tamarind paste or lemon if you want more tang, then serve.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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