Pakistani · easy

Mint yogurt chutney

Name: Mint yogurt chutney
Cook time: 4 min
Yield: 1
Cuisine: Pakistani
Ingredients: a small handful of mint leaves (no stalks) (5 g mint fresh); a small handful of coriander (4 g coriander fresh); 1/2 green chilli (1.5 g green chili); 1/2 clove (1 g garlic); 1/2 tsp juice (2 g lemon); 1 pinch, roasted (0.3 g cumin seeds); 1 pinch (0.5 g salt); 35 g (2 heaped tbsp) plain yogurt (35 g dahi loose)

Fresh mint, coriander, green chilli, garlic and lemon pounded into thick yogurt: bright, cooling and the classic partner for anything off a grill.

Protein 2 gCarbs 3 gFat 2 g

Makes 1 · On the day 4 min · Fridge box

Jump to recipe Watch the video

Video: Mint Raita Recipe | Pudina Raita Recipe | Pudina Chutney | Easy Cooking Lahori — Easy Cooking Lahori

The video’s version isn’t the same as ours; follow the amounts below for the numbers above.

Ingredients

a small handful of mint leaves (no stalks) 5 g

a small handful of coriander 4 g

1/2 green chilli 1.5 g

1/2 clove · garlic 1 g

1/2 tsp juice · lemon 2 g

1 pinch, roasted · cumin seeds 0.3 g

1 pinch · salt 0.5 g

35 g (2 heaped tbsp) plain yogurt · dahi loose 35 g

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Method

Friday night: blend or pound the mint, coriander, chilli, garlic, lemon, cumin and salt with 1 tbsp of the yogurt to a paste.
Stir in the rest of the yogurt, lid on, fridge overnight.

Keeping

Keeps: Fridge 2 days

Why it tastes good: Blend the herbs with a spoon of yogurt, not water, so the chutney stays thick and bright green.

Nutrition, per portion