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Mint and yogurt chutney
Smooth green chutney of mint, coriander and yogurt. Makes 1½ cups
A smooth, cooling green chutney of fresh mint, coriander and green chillies blended into yogurt with a dash of vinegar. It's the classic partner for tikka, kebabs, samosas and pakoras, and also good drizzled over chaat.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 9 oz plain yogurt1 cup
- 1 oz fresh mint leaves1 cup, chopped
- 1 tbsp white vinegar
- 3 green chillies3–4
- ½ oz fresh coriander½ cup, chopped
- ½ tsp saltor to taste
- 1 tsp sugaror to taste
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/2 doneStep 1: Put 9 oz plain yogurt, 1 oz fresh mint leaves, 1 tbsp white vinegar, 3 green chillies, ½ oz fresh coriander, ½ tsp salt and 1 tsp sugar in a blender.
Step 2: Blend until smooth. Store covered in the fridge and use within 2 days.
Nutrition per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mint and yogurt 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.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- 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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