If you like chutneys you will love this one. To reduce the heat less chillies can be added if you wish but I like my chutneys spicy and tangy. Again we are using plain natural yogurt which is always good for us. If you do not like the taste of plain yogurt this is one way of making it spicy and yummy. The herbs that I have added are coriander and mint which as you know are good for the digestive system. I will not go into the benefits of the herbs as you know this is a very long list. I have used a pestle and mortar to crush the ingredients as I find this brings out more flavour however food processors are just as good. I know we all do not possess a pestle and mortar and yes I know we don’t have the time to stand there pounding. This chutney is great for dips. Use it with spring rolls, samosas and pakoras. I will let you into a secret, it is a great marinade as well. Try it, taste it and enjoy.
Suitable for: Gluten free, Substitute for Dairy free & for SCD Yogurt & milk (colitis), Vegetarian
Prep Time : 5-10 mins
Serves : 6-8 people
2 small green chillies (Strength varies please be cautious)
1 teaspoon salt or to taste
3 mint leaves
80g fresh coriander
250g plain natural yogurt
2-3 tablespoon milk if required
Mint leaves for garnish
- In pestle and mortar, crush all the ingredients except for the yogurt and milk and make into a smooth paste.
- Add the paste to the yoghurt
- If the consistency is too thick you can add a little milk to thin out if desired.
- Serve in a bowl and garnish with mint leaves