Mint Chutney

Recipe by Rumana Zahn

8 Servings

30 mins

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Method

Wash and chop the coriander and mint.

Place everything in the blender and blend until macerated to a paste. Add only as many chillies as required, depending on strength enjoyed. Add a little water if needed to get into a paste.

Serve on its own or by add a tablespoon to some yoghurt.

A great accompaniment as a dip, with popadoms or with curries.

Notes

This recipe makes plenty to freeze ! Make extra and divide into freezer bags or small containers for freezing. You can freeze some in an ice tray and take out a cube at a time when needed. Pomegranate powder is available from your local Asian food store.

Ingredients

1 bunch of coriander
2 large bunches of mint
1 whole bulb of garlic chopped
1 fresh green chillies
2 large tomatoes chopped
1 tsp pomegranate powder
Salt (to taste)
2 tbsp plain yoghurt