Name: Babari ko achar (Mint chutney)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Makes 1 x 250 ml (9 fl oz/1 cup) jar
Cuisine: Nepalese
Ingredients: a pinch of black salt or rock salt, or to taste; 30 g (1 oz/1 cup) coriander (cilantro) leaves; 1 teaspoon amchur (dried mango powder); 3–4 tablespoons fresh curd, Greek-style yoghurt or cashew yoghurt; 1 teaspoon Chaat masala; 1 Indian green chilli, chopped; 1 teaspoon ground cumin; 30 g (1 oz/1½ cups) mint leaves; 1 cm (½ inch) knob of fresh ginger, peeled and chopped; 1 small onion, chopped; 2–3 chopped garlic cloves (optional)

Preparation info

Makes
1 x 250 ml
jar

Difficulty
Easy
Ready in
20 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

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.

Ingredients

30 g (1 oz/1½ cups) mint leaves
30

Method

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

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