“This chutney makes a good accompaniment for samosas or bhajias (fritters). For a totally different flavour, replace yoghurt with 2 tbsp tamarind pulp.” This recipe is from the book Qmin by Anil Ashokan (Allen & Unwin, $39.95 pbk).
Pudhina chutney
Ingredients
Method
Main
1.Pick and wash the mint and coriander leaves. Slit the chillies, remove the seeds and chop finely. Peel the ginger and chop finely. Grind all these ingredients together in a food processor to form a paste. Season to taste with sea salt and set aside. This mix may be preserved by adding a thin layer of oil on top and storing in the refrigerator. Makes about 1 1/3 cups.
2.To serve, beat the yoghurt, add to paste and mix well. Adjust seasoning and serve cold.
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