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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
- 1 handful mint leaves, chopped
- 1 thin green chile
- 2 tablespoons dried pomegranate powder
- 1 teaspoon salt
- 1/2 cup full-fat Greek yogurt
- 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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