Summary

Ingredients

• 1 bunch mint
• 0.5 ½ bunch coriander greens
• 0.5 ½ chilli pepper (s), green
• 0.5 ½ onion (s), red
• 1 clove garlic
• 1 tablespoon lemon juice
• 3 tablespoons water
• 1 teaspoon salt
• 300 g yourt

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Instructions

1. Coarsely chop the mint, the coriander, the chilli pepper, the onion and the garlic that have been plucked from the stems. Then finely puree all ingredients except for the yoghurt with a mixer. Fold the chutney into the yogurt and let it rest for an hour in the refrigerator.
2. The mint chutney can also be varied a little:
3. It tastes very good even without the coriander if you use the e.g., does not like. In addition, you can of course vary the degree of spiciness. Half a green chilli pepper gives the chutney a lot of heat. Finally, the intensity can be changed with a little more or less yoghurt. However, the quantities given here are the ideal combination for us.
4. The mint chutney goes well with B. goes extremely well with fried Indian vegetables (pakora).