Mint

Mint, Pomegranate, and Greek Yogurt Chutney

August 17, 2015
Author Notes

Though the ingredients in this chutney are simple, each ingredient comes together to create an explosion of flavor. A staple in my mother's home, we would make this fresh each week, ready to pop into our lunch boxes with rice, bread, or even in a wrap. A great combination is a flatbread filled with pulled beef or seared leftover lamb, salad, and a dollop of this mint chutney! Lasts well covered, in the fridge for 3 to 4 days. —Sumayya Usmani

  • Makes 1 cup
Ingredients
  • 1 handful mint leaves, chopped
  • 1 thin green chile
  • 2 tablespoons dried pomegranate powder
  • 1 teaspoon salt
  • 1/2 cup full-fat Greek yogurt
In This Recipe
Directions
  1. Add the mint leaves, green chile, and 3 tablespoons of water in a blender and pulse into a thick paste. Add in the dried pomegranate. Add salt to taste, then the yogurt. Pulse until combined. Store in an airtight container in the refrigerator for 3 to 4 days.

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Sumayya is a food writer and cookery teacher who grew up in Pakistan, but has now found home in Glasgow. Sumayya is passionate about sharing the flavours of her homeland with a view to highlight Pakistani cuisine as a distinct one. The author or two cookbooks: Summers Under The Tamarind Tree (Frances Lincoln) and Mountain Berries and Desert Spice (Frances Lincoln, out April 2017), her writing reminisces about food and memories growing up in Pakistan. She writes for many publications, appears on television, and co-presents BBC Kitchen Cafe weekly, on BBC Radio Scotland.