An Indian Mint Chutney is my favourite of all the Indian accompaniments. If your mouth is ablaze with a spicy curry or kebab, then this is the perfect way to keep the fire burning.
This chutney is intensely fresh and packs a little punch itself. A little bit goes a long way and it's especially great with meats fresh from the Tandoor oven - on a charred chicken or lamb kebab, or just smeared on a buttery Naan.
There's nothing tricky about preparing it either and it'll add a level of authenticity to your dishes that will impress any dinner guest.
This recipe will achieve a good spice hit but, if you want it more spicy, add more chillies or leave in the seeds. If you want it less spicy - take some out. Magic!
How to make my Indian Mint Chutney
- 1 cup fresh mint leaves (chopped)
- 1/4 cup fresh coriander (chopped)
- 4 green chillies (seeded and chopped)
- 2 garlic cloves (peeled and chopped)
- 1/2 lemon (juice of)
- With a hand blender or in a food processor, blend all the ingredients into a smooth paste. Adjust the seasonings to your taste. That's it!
- Serve as an accompaniment to grilled meats, kebabs or dryish Indian curries. Be sure to have a yoghurt raita to serve alongside too.
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