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 the cumin, chaat masala, amchur and salt and mix until combined.
Add the mint and coriander leaves to a blender, along with the onion, ginger and chilli, and the garlic if using. Add
Stir the herb paste through the curd mixture until the chutney becomes uniform in colour.
Cover and refrigerate until required. This chutney is best enjoyed the same day it is prepared.
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