YOGURT & MINT CHUTNEY

Course: Chutney, Dips & Raita

Preparation Time: 20  minutes

Total Time: 20 minutes

Serves: Makes a big bowl

Ingredients:

• 1 bunch coriander or 100 gram, washed and cut coarsely
• 4 stigs of mint, leaves separated, washed
• 2 small raw mangoes, cut into small pieces
• 1 medium onion, cut into small pieces
• 2” ginger, cut into small pieces
• 3 green chillies, cut into small pieces
• ¼ rind of unwaxed lemon, cut into small pieces
• ¾ tsp of rock salt ( more can added as per taste)
• ½ tsp of haldi powder
• 1 tsp of ground cumanseed powder
• 1 tsp of ground coriander powder
• 1 tbsp of lemon juice

Method:

1. Add all the above ingredients into a food processor and make a smooth paste.
2. Add 1 or 2 tablespoon of water if the paste seems thick. But don’t make the chutney too thin or watery.
3. Remove the chutney in a bowl and keep aside.

Special note:

• Green chutney can be eaten with Handwa, besan puda, any types of pakoras or any other savory snacks.