Chef's Recipes

Mint chutney

Australian Gourmet Traveller Indian side dish recipe for mint chutney by Anil Ashokan

By Anil Ashokan
  • Serves 4
  • 10 mins preparation
Mint chutney
Mint chutney

"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).

Pudhina chutney

Ingredients

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

Method

Main
  • 1
    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.
  • 2
    To serve, beat the yoghurt, add to paste and mix well. Adjust seasoning and serve cold.