Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Although it is called a fresh chutney, this delicious yoghurt dipping sauce bears little resemblance to the sweet preserves we usually call by that name. It is most often served with samosas and pakoris, and is eaten immediately because no preservative ingredients or cooking are used.


  • 2 big handfuls of coriander handful of coarsely chopped mint leaves
  • 1 hot green chilli, chopped but with seeds
  • juice of ½


Chop the coriander and put into a food processor. Add the chopped mint leaves, chilli, lemon juice and salt. Blitz to a fine mulch, scraping down the sides of the bowl from time to time.

Add the yoghurt and work to combine evenly.