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

Ingredients
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
Remaining
  • 1/2 cup greek yoghurt (adjust to taste)
  • 1 - 2 tsp lime juice (amount depends on the sourness of yoghurt)
  • Salt to taste
Method
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. 

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