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Mint chutney

You'll need

2 bunches of mint 1 bunch of coriander 5 green chillies 2 cm piece of ginger 140 gm (½ cup) yoghurt (see note)


  • 01
  • Pick and wash the mint and coriander leaves. Slit the chillies, remove the seeds and chop finely. Peel the ginger and chop finely. Grind all these ingredients together in a food processor to form a paste. Season to taste with sea salt and set aside. This mix may be preserved by adding a thin layer of oil on top and storing in the refrigerator. Makes about 1 1/3 cups.
  • 02
  • To serve, beat the yoghurt, add to paste and mix well. Adjust seasoning and serve cold.

"This chutney makes a good accompaniment for samosas or bhajias (fritters). For a totally different flavour, replace yoghurt with 2 tbsp tamarind pulp." This recipe is from the book Qmin by Anil Ashokan (Allen & Unwin, $39.95 pbk).

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2008

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