That creamy green chutney you get with poppadoms and kebabs at Indian restaurants, made at home in 5 minutes. It’s fresh, tangy and as mild or spicy as you like.
Prep time: 5 mins | Serves: 4–6 | Makes: about 1 cup
Ingredients
For the green paste
- 1 cup fresh mint leaves
- ½ cup fresh coriander (leaves and tender stems)
- 1 small garlic clove
- ¼ inch piece of ginger
- 1–2 green or red chillies (to suit your spice level)
- ½ tsp sugar
- ⅓ tsp salt
- ½ tsp cumin seeds
- ¼ cup thick Greek yogurt
To finish
- ½ cup thick Greek yogurt
- ½ tsp roasted cumin seeds
- ½ tsp chaat masala
- Extra salt, to taste
Method
- Blend the paste. Put the mint, coriander, garlic, ginger, chillies, sugar, salt, cumin seeds and ¼ cup yogurt in a blender. Blend until smooth. Don’t over-blend, because the heat can make the mint taste bitter and turn it dark.
- Mix in the rest. Tip the paste into a bowl. Stir in the remaining ½ cup yogurt, the roasted cumin seeds and the chaat masala.
- Taste and adjust. Add more salt if needed. Serve straight away or chill.
Tips
- Keep it bright green: Add an ice cube or a splash of cold water while blending.
- Thick yogurt matters: Greek yogurt keeps the chutney creamy and stops it going runny.
- Storage: It keeps in an airtight container in the fridge for 2–3 days.
- Serve with: Poppadoms, samosas, pakoras, tikka, kebabs, chaat or wraps.
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