Coriander and Mint Chutney
A creamy green curry house chutney made with fresh coriander, mint, yoghurt, green chilli, garlic and lime. Serve it cold with poppadoms, fried starters, kebabs or tandoori dishes.
Ingredients
- 200 g full-fat natural yoghurt
- 30 g fresh coriander leaves and tender stems
- 12 g fresh mint leaves firm stems removed
- 1 medium green chilli roughly chopped
- 1 small garlic clove roughly chopped
- 2 teaspoons fresh lime juice
- 1/2 teaspoon ground cumin preferably freshly roasted
- 1/4 teaspoon fine salt or to taste
- 1 small pinch caster sugar optional
- 1 to 2 tablespoons cold water only if needed
Instructions
- Wash and thoroughly dry the coriander and mint. Remove thick coriander stalks and firm mint stems.
- Put the herbs, chilli, garlic, lime juice, cumin, salt, optional sugar and 2 tablespoons of yoghurt in a mini blender.
- Blend in short bursts until smooth, scraping down the sides as needed. Add 1 teaspoon cold water only if the blades cannot move the mixture.
- Stir the remaining yoghurt in a bowl until smooth, then whisk in the green herb paste by hand.
- Check the consistency and add cold water 1 teaspoon at a time only if the chutney is too thick.
- Taste and adjust the lime, salt or chilli. Cover and refrigerate for 20 minutes.
- Stir the chutney and serve cold.
Notes
- One green chilli gives gentle to moderate heat, depending on its variety.
- Removing the chilli seeds and inner membrane makes the chutney milder.
- Blend only a small portion of the yoghurt to help retain a creamy consistency.
- Greek yoghurt can be used for a thicker result.
- The chutney is at its greenest on the day it is made.
- Keep refrigerated and use within two days.
- Freezing the finished yoghurt chutney is not recommended.
Nutrition
Calories: 38kcalCarbohydrates: 6gProtein: 3gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 226mgPotassium: 194mgFiber: 1gSugar: 4gVitamin A: 642IUVitamin C: 6mgCalcium: 116mgIron: 1mg
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