Chutneys/Sauces
Mint & Coriander Yoghurt Chutney
A fresh, spicy yoghurt chutney blended with coriander, mint and green chilli.
From Yasmin’s Kitchen
A fresh and tangy yoghurt chutney that works as a dip, accompaniment or even a marinade. Reduce the chillies if you prefer less heat.
A pestle and mortar brings out plenty of flavour, but a food processor works just as well.
What you’ll need
Ingredients
- 2 small green chillies
- 1 tsp salt, or to taste
- 3 mint leaves
- 80g fresh coriander
- 250g plain natural yoghurt
- 2-3 tbsp milk, if required
- Mint leaves for garnish
Step by step
Method
- Crush the chillies, salt, mint and coriander in a pestle and mortar until smooth, or blend in a food processor.
- Stir the herb paste into the yoghurt.
- If the consistency is too thick, add a little milk until it reaches the desired texture.
- Transfer to a serving bowl and garnish with mint leaves.
Helpful notes
Tips
- Excellent with samosas, pakoras and spring rolls, or used as a marinade.