Mint Chutney

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.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 52
• Protein: 2 g
• Carbs: 5 g
• Fat: 2 g

Ingredients

• 50 g Mint fresh ( leaves only )
• 50 g Fresh cilantro ( leaves and tender stems )
• 1 piece Thai chili ( deseeded )
• 1 piece Garlic ( germ removed )
• 100 g yogurt Indian
• 2 tbsp Lime juice
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 1 tsp White sugar optional
• 10 g Fresh ginger ( peeled and roughly chopped )

Instructions

1. Herb preparation

   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. Grinding aromatics

   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. Yogurt binding

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator in an airtight jar. The green will slightly darken over time.