Noodles and Rice

Mint Chutney (Chutni Nahna)

by Stef on March 29th, 2007

Totally addictive, and yes, good for you. Adapted from

1 cup mint leaves, rinsed and spun dry
2 large cloves garlic, minced and mashed to a paste with a pinch of salt
1 hot chili (I used serrano, but you can try others), seeds discarded if desired
3-4 tablespoons plain yogurt
salt to taste

Run mint, garlic, and chilies in a food processor, or process to a paste with mortar and pestle like I did here. Stir in yogurt and salt to taste. Serve with pakaura (I’ll post tomorrow) — but it’s awesome as well with kabobs and other grilled meats, or over rice, or as a spread/dip on flatbread like pita, or used in canapes.

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POSTED IN: Afghan, Appetizers/Snacks/Nibbles, Sauces and Dips