Mint chutney

Ingredients for 1 servings:

• 1 bunch of mint
• ½ bunch coriander leaves
• ½ chili pepper(s), green
• ½ onion(s), red
• 1 garlic clove(s)
• 1 tbsp lemon juice
• 3 tbsp water
• 1 tsp salt
• 300 g yogurt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Pudina Chutney from India

Roughly chop the mint leaves, coriander leaves, chili pepper, onion, and garlic (which have been plucked from their stems). Then, using a blender, finely purée all ingredients except the yogurt. Fold the chutney into the yogurt and let it rest in the refrigerator for an hour. The mint chutney can be varied slightly: it tastes great without the coriander if you don’t like it, for example. You can also vary the spiciness, of course. Half a green chili pepper gives the chutney quite a kick. And you can finally adjust the intensity by adding a little more or less yogurt. However, the quantities given here are the ideal combination for us. The mint chutney goes exceptionally well with fried Indian vegetables (pakora), for example.