Mint chutney

Atul Kochhar’s mint chutney recipe makes the perfect accompaniment to many Indian dishes.

Ingredients

½ tsp chaat masala (available from Asian grocers, or see tip)
Pinch of red chilli powder
2½ tbsp Greek-style yogurt
¼ tsp salt

In a food processor, blend all the ingredients except the seasoning to a paste. To serve, stir the seasoning through the paste. Store leftovers in the fridge and use within a day.
Perfect served with Atul’s cauliflower fritters.

Recipe from March 2012 Issue

Per tbsp

Make your own chaat masala by toasting ½ tsp fennel seeds with ½ tsp black peppercorns, 2 tsp cumin seeds and 1 tsp coriander seeds in a dry frying pan. Grind in a spice blender, then mix with 3 tsp sea salt, 1 tsp garam masala, ½ tsp ground ginger, ½ tsp dried thyme, ¼ tsp cayenne pepper and ¼ tsp paprika. Store in an airtight container for up to 6 months. Makes 25g.

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