Mrs Balbir Singh's | Mint & Yoghurt Chutney
Super easy to make, and perfect with kebabs, chicken tikka, lamb chops made with our award-winning Tandoori Rub. A great complement to any curry. Or use it as a dip with poppadums.
Mint & Yoghurt Chutney
Category: Pickles, Chutneys, and Relishes
- 115g (4oz) Natural or Greek-Style Yoghurt
- 1 Green Chilli, deseeded and chopped
- 15g (1/2oz) Fresh Mint Leaves
- 1/2 tsp White Pepper
- 1/2 tsp Salt
- 2 tsp Lime Juice
Grind the mint. Beat the yoghurt. Mix all the ground mint, yoghurt, and other ingredients mentioned above. The chutney should be of a thick pourable sauce consistency. Chill and serve. Keep in a jar, or a plastic container with lid, in the fridge for use over the next 3 days.
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)