Minted herb chutney

Minted herb chutney

When we eat curries, actually when we eat any Indian food my parents expect to have a salad on the side. My dad wants patcha chutney and my mother likes a yogurt based salad to prevent the masala from burning a hole through her stomach lining.

On any given day there is a big tub of raita in the fridge, I always make a raita for her.

To go with this Sunday’s curry I thought why not change this up a little, seeing as I told my dad to buy dhani and he came back with mint informing me that he had no idea how that landed up in the packet… sure… I believe you.

Anyway I had this recipe that I came across is one of Anjun’s recipe books for yogurt with mint and well why not give it a try, after all the mint will just stand there till it eventually goes black or gets frost bite and will land up in the bin, I might as well put it to good use.

The verdict on the recipe, do not and I repeat do not lick the spoon before properly mixing. I licked the spoon and my taste buds came alive. The chutney itself is not strong, I think there was a small chilli seed left on the spoon when  I licked it, those dam seeds look so harmless but can be so dam deadly.


  • 7g x mint.
  • 20g x coriander.
  • 1 x green chilli.
  • 2 x tsp sugar.
  • 1 x tsp lemon juice.
  • 150g x plain yogurt.
  • ¼ x tsp jeera powder.


  • Place all the ingredients into a blender and blitz till everything is nice and smooth.

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