Mint Chutney
15 min
total
4
people
51
calories per serving
Ingredients
4 people
- 50 gMint fresh (leaves only)
- 50 gFresh cilantro (leaves and tender stems)
- 1 pcThai chili (deseeded)
- 1 pcGarlic (germ removed)
- 100 gyogurt Indian
- 2 tbspLime juice
- 1 tspCumin ground
- 1 pinchGray sea salt
- 1 tspWhite sugar
- 10 gFresh ginger (peeled and roughly chopped)
Method
An electric green paste, fresh and punchy. You first feel the sharp acidity of the lime, followed by the coolness of the mint before the chili heat settles on the palate.
- 1
Pick the mint and coriander leaves. Keep only the leaves and tender stems of the coriander. Wash them in clear water and spin-dry them carefully to avoid diluting the flavors.
- 2
Place the garlic, fresh ginger, deseeded chili, cumin, salt, and sugar in the blender. Add the lime juice. Pulse until a coarse puree is formed.
- 3
Add the herbs and Indian yogurt. Mix with short pulses to maintain a bright green color. Stop when the texture coats the spoon but still has a slight grain.
Frequently asked questions
How do you get this dish right?
- Don't over-blend: the heat from the blades can cook the herbs and dull the vibrant green color.
- If the mixture is too thick, add a tablespoon of mineral water to thin the sauce.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight jar. The green will slightly darken over time.
4.5
29 reviews
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