Barbeque mint chutney
Mint and yogurt dip
Thick, creamy mint and hung-yogurt dip. Makes 3 cups
A thick, creamy mint chutney made with hung-yogurt cottage cheese, so it clings to grilled food without running. It's fresh with mint and coriander and gently spicy. Serve it with barbecued paneer and vegetable skewers, tikka, kebabs and corn on the cob.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 1 ⅛ lb cottage cheese (hung yogurt)2 cups; see the cottage cheese recipe
- 9 oz plain yogurt1 cup
- ½ oz fresh mint leaves½ cup
- ½ oz fresh coriander½ cup, chopped
- 1 tsp green chilli paste
- ¾ tsp saltor to taste
- 1 tsp sugaror to taste
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What you'll need
Spices & pantry
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Method
0/2 doneStep 1: Put 1 ⅛ lb cottage cheese (hung yogurt), 9 oz plain yogurt, ½ oz fresh mint leaves, ½ oz fresh coriander, 1 tsp green chilli paste, ¾ tsp salt and 1 tsp sugar in a blender.
Step 2: Blend to a smooth consistency. Chill until needed.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 4 g
- Carbs
- 4 g
- Fat
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does barbeque mint chutney take?
- About 10 minutes in total.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of fresh mint leaves?
- Fresh coriander, same amount.
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