Mint Chutney

Chutney

• 30 g fresh mint leaves, ~1 packed cup, stems removed
• 20 g fresh coriander leaves, ~½ packed cup
• 1 garlic, small, ~3g
• 1 tbsp lemon juice, 15ml, adjust to taste
• 30 g plain yogurt, 2–3 tbsp
• 30 ml cold water, 2–3 tbsp
• 0.5 tsp salt
• 0.5 tsp cumin powder(optional)
• 1 green chilli, small piece(optional)

Blend and chill

1. 1

   Blend the mint, coriander, garlic, 0.5 tsp salt, and 1 tbsp lemon juice in a blender or food processor until roughly broken down.

   2mblender
2. 2

   Add the yogurt and 2 tablespoons of 30 ml cold water. Blend until smooth but thick. Add a little more water if needed, but keep it spoon-coating consistency — not runny.

   2m

   Texture target is spoon-coating, not runny. Add water sparingly.

3. 3

   Taste and adjust salt or lemon juice if needed. Refrigerate for at least 1 hour before serving to let the flavours meld.

   1h