The Parkdale Market has lots of fresh herbs for sale right now, and I’ve got a hankering for Indian food. I just might have to make a mess of “Yum!” for supper tonight. 😉
I’ve made a few variations of this Indian-style chutney, and have enjoyed each and every one. It is a lovely cool counterpart to hot curries, but has enough of a kick on its own to get your engines revving! I generally use chocolate mint when I make it, but any mint will do.
3/4 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro
1 Tbsp fresh lime/lemon juice
2 Tbsp minced fresh ginger
1 jalapeño chili, seeded and minced
1/3 cup (or more) plain yogurt
Blend ingredients in blender or food processor. This chutney can be made a day ahead and refrigerated.
I have also added the following ingredients on occasion, just to change things up a bit:
1 tsp garam masala
1/3 cup spring onions, chopped
2 tsp cumin seed