Yoghurt Chutney
This coriander and mint yoghurt chutney is essential for the true Indian cuisine experience. Refreshing, but combined with just enough heat from the spices, makes this the perfect accompaniment to any Indian buffet.
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g Coriander
- 50 g Mint (Pudina)
- 300 g Yoghurt
- 3 Green Chillies
- 2 Garlic
- 1 tbsp Lemon Juice
- 1 tsp Salt
- 1 tbsp Water
Instructions
- 1
In a food processer add all the ingredients (except the yoghurt) and blend until all the ingredients are broken down and form a thick paste
- 2
To use immediately add 3 tablespoons of the mixture into the yoghurt and mix to combine
- 3
The paste can be frozen by putting the mixture into an ice cube tray and freezing for 2-4 hours - once the cubes are frozen, they can be removed and put into a Ziplock bag to be kept in the freezer for up to 4 weeks
- 4
To use the frozen cubes, remove the cubes from the freezer then allow to defrost and come up to room temperature before mixing with the yoghurt
- 5
Serve as yogurt sauce dip with homemade appetisers or biryani.