Mint, Coriander and Yogurt Chutney

  • 360 ml (1 1/2 cups) mint leaves (1 big bunch)
  • 240 ml (1 cup) coriander/cilantro leaves (1 bunch)
  • Yogurt. 3 Tbsp
  • 1 green chili
  • 1 tbsp tamarind purée
  • 1 tsp kosher salt
  • 1 to 2 tsp sugar

  1. To prepare the mint and cilantro, remove any tough stems and then wash. 
  2. Remove the excess water from the herbs by shaking and draining.
  3. Place the mint and coriander into a food processor, along with the tamarind purée, salt and sugar. 
  4. Pulse until roughly chopped up, leaving some texture.
  5. You can also just chop everything by hand or use a mortar and pestle.
  6. 3 tbsp thick plain yogurt (optional)

This chutney will keep in the refrigerator for  a few days.