Mint Chutney

Name: Mint Chutney (Baabari ko Chutney)
Cuisine: Nepali
Ingredients: ½ cup plain yogurt; 4 fresh (hot or mild) green chilies, coarsely chopped; 1 medium red onion, coarsely chopped (about 1 cup); 4 cups young fresh mint leaves, coarsely chopped; 1 tablespoon peeled and coarsely chopped fresh ginger; 3 medium cloves garlic, peeled; 3 tablespoons fresh lemon or lime juice; ½ teaspoon salt, or adjust to taste

Baabari ko Chutney

Preparation info

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

Mint (baabari) compliments any spicy dish and provides a cooling effect. This chutney can be made with any variety of mint, but select only young and tender sprigs with fresh leaves. Avoid wilted, matured, and dry leaves. Serve this with any fried or steamed appetizers or with a traditional Nepali meal.

Ingredients

4 cups young fresh mint leaves, coarsely chopped
1 medium red onion, coarsely chopped (about 1 cup)

Asia
Nepal
Starter
Preserve
Gluten-free
Vegetarian
Spicy

Method

Place all the ingredients in a food processor or blender and process until you get a smooth consistency. Add 1 to 2 tablespoons of water, if needed. Taste and adjust salt and lemon juice. Transfer to a bowl and serve.