Mint Yogurt Chutney

Mint yogurt chutney is a great sauce for lamb kofta or any “meatball” type dish. It’s got a bit of a kick that pairs nicely with sweet mango salsa or plum sauce. Adapted from Recipe 1 from Swasthi’s Recipes.

Ingredients

• 1 cup mint leaves, packed
• 1/2 cup cilantro with stalks (chop off the tough bottom inch)
• 1/2 tsp brown sugar
• 1/2 tsp kosher salt or sea salt
• 1/2 inch fresh ginger root, peeled and rough chopped
• 1 clove garlic
• 2 small red chillis, de-seeded and rough chopped (careful not to touch the chili…it’s hot!)
• 1 cup Greek yogurt
• 3/4 tsp ground cumin (toasted seeds, ground fresh is best)
• juice of 1/2 lime

Method

1. Wash and pluck mint leaves off stalks (let air dry).
2. Put the mint and remaining ingredients except the yogurt into a food process or blender.
3. Give it a good whiz and then add a couple Tbsps of the yogurt, blend until ingredients are finely chopped.
4. Whisk up the yogurt and add the blended mint paste, adjust with salt to taste.
5. Makes about 1 cup