Mint Chutney

"This chutney has a refreshing taste and is best made fresh when required, as it does not keep well. Serve with kebabs or rice dishes." Helen Saberi

• 1 cup fresh mint leaves, washed and dried
• 1 - 2 cloves garlic, peeled
• 1- 2 fresh green chilies, seeds removed
• 1 - 2 tablespoons yogurt
• Salt

METHOD

Shred the mint leaves with the garlic and chilies, preferably in a food processor. Now mix in the yogurt and add salt to taste.

Store the mint chutney covered in the refrigerator.

Yield: One small bowl

back to chutney and salsa page

this recipe from www.inmamaskithchen.com

Reprinted with permission from ©2000 Helen Saberi The Afghan Food & Cookery, published by Books, Inc. click for book review

click to read about Afghan cooking

top of page