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Lahori Mint Chutney
Serves 6 Prep 10 min Cook 0 min Total 10 min Type Side Origin Lahori

Lahori Mint Chutney

Pudina chutney: fresh mint, coriander and green chilli ground with yogurt, lemon and a touch of cumin. The cool green accompaniment to every chargrilled Lahori kebab.

Serves 6 Prep 10 minutes Cook 0 minutes Units Rate

Overview

A bunch of mint and a bunch of coriander are blended with green chilli, garlic, ginger, lemon juice, cumin and a small handful of roasted gram (for body). Thick natural yogurt is folded in at the end. The chutney finishes bright green, sharp and cool; designed to cut through the richness of chargha, boti and chapli kebabs.

Ingredients

  • 60 g fresh mint leaves (no stems; the stems are bitter)
  • 60 g fresh coriander (leaves and tender stems)
  • 2-3 green chillies (deseed if you want milder)
  • 2 garlic cloves
  • 15 g fresh ginger
  • 2 tablespoons roasted cashews
  • ½ teaspoon ground cumin (lightly toasted in a dry pan)
  • 1 teaspoon Chaat Masala
  • ½ teaspoon black salt (kala namak; optional but distinctive)
  • 1 teaspoon salt (to taste)
  • 1 tablespoon caster sugar (or 1 teaspoon honey)
  • 1 lemon (or 2-3 tablespoons of white vinegar, juice)
  • 4 tablespoons cold water
  • 200 g thick natural yogurt (Greek-style is fine)

Method

Stage 1 - Strip the mint

  1. Pinch the mint leaves off their stems (the stems leave a bitter, woody note that distorts the chutney).
  2. Wash the leaves and shake dry.

Stage 2 - Toast the cumin

  1. Toast the cumin seeds in a dry pan over medium-low heat for 30 seconds until fragrant.
  2. Grind to a powder in a pestle and mortar (or use the ground cumin if you don't have whole).

Stage 3 - Blend

  1. Place the mint, coriander, green chillies, garlic, ginger and roasted cashews in a blender.
  2. Add the cumin, chaat masala, black salt, salt, sugar and lemon juice.
  3. Pour in the 4 tablespoons of cold water.
  4. Blend on high to a smooth, bright-green paste; add another tablespoon of water if needed to keep the blade turning.

Stage 4 - Fold in the yogurt

  1. Tip the blended chutney into a bowl.
  2. Whisk the yogurt smooth.
  3. Fold half the yogurt into the chutney for a vivid green dipping sauce.
  4. Or fold all the yogurt in for a paler, mellower chutney (the traditional restaurant style).

Stage 5 - Taste and serve

  1. Taste and adjust salt, sugar and lemon (the chutney should be salty, sour and sweet at once).
  2. Refrigerate for 30 minutes to chill.
  3. Serve cold alongside any chargrilled or fried Lahori meat.

Notes

  • Use cold water and ice: Heat in the blender kills the green colour. Cold water keeps the chutney vivid.
  • Roasted gram for body: A traditional thickener. Without it the chutney is thin and watery. Cashews are a substitute.
  • Chaat masala matters: It's the secret to the Lahori restaurant flavour. Find it in any South Asian grocer or online.

Storage

  • Refrigerate up to 3 days; the colour dulls over time.
  • The yogurt thins the chutney slightly each day; refresh with a squeeze of lemon and a pinch of salt before serving.

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Sides 5 minutes Serves4