Wednesday, 17 October 2012

Green Yoghurt Chutney with Mint and Coriander Leaves

This chutney is perfect served with grilled meat to infuse Indian flavours to your already delicious meals.

Preparation Time: 10 minutes

To grind
  • 1 1/2 cups mint leaves, tightly packed
  • 1 cup coriander leaves and stems, tightly packed
  • 2 tbsp brown onion, chopped
  • 2 - 3 green chilly, chopped (adjust to taste)
  • 1 clove garlic
  • 1/2 cup greek yoghurt (adjust to taste)
  • 1 - 2 tsp lime juice (amount depends on the sourness of yoghurt)
  • Salt to taste
1. Grind all ingredients under "To grind" to a fine paste with little or no water.
2. Mix remaining ingredients to the paste and stir well. Serve with tikka or kebab.

This can be stored in the refrigerator for 2 - 3 days.