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This quick little chutney is great with most curries and a great way of taking a bit of the heat away from other dishes if you leave out the green chili. From "The food of India" by Priya Wickramasinghe and Carol Selva Rajah
Ingredients
Makes 2 servings
- 30g mint leaves
- 30g coriander leaves
- 1 green chili
- 1 tablespoon tamarind puree (we used lemon juice instead)
- ½ teaspoon salt
- 1 ½ teaspoons sugar
- 3 tablespoons thick plain yoghurt
Preparation
Wash the mint and coriander leaves. Discard any tough stalks, but keep any young ones for flavour.
Blend all of the ingredients together in a blender or food processor, or chop everything finely and pound it together in a pestle and mortar. Taste the chutney and add more salt if necessary.
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