Advertisement
1 x 250 ml
jarEasy
20 min
Published 2018
Mint really is quite a universal herb, used in many cuisines across the globe. I love it for its versatility, and its hardy tenacity in the garden.
Serve this smooth, bright green and ever-popular chutney with any tandoori snack or starter.
Bring a small saucepan of water to the boil, and have a bowl of iced water on standby.
Add the mint and coriander to the boiling water for a few seconds, then immediately refresh them in the iced water, to help lock in the chlorophyll so your chutney will stay bright green. Pat dry with paper towel and set aside.
In a bowl, beat the curd or yoghurt with a whisk until smooth. Add