{"id":18681,"date":"2016-06-15T22:12:55","date_gmt":"2016-06-15T20:12:55","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18681"},"modified":"2016-06-15T22:16:54","modified_gmt":"2016-06-15T20:16:54","slug":"indian-mint-and-yogurt-chutneysauce","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=18681","title":{"rendered":"Indian Mint and Yogurt Chutney\/Sauce"},"content":{"rendered":"

\"mint_yogurt_chutneyp\"I hope my dear readers aren’t bored yet with all my recent herb-centred posts because there will probably be more to come. With its abundant crops, my\u00a0humble balcony garden has recently been dictating a big part of my meal\u00a0choices\u00a0and since\u00a0I love fresh herbs, I certainly don’t complain, especially when it comes to mint. This chutney (or sauce, as it would\u00a0probably be called by most non-Indians)\u00a0is perhaps the best and quickest way to transform\u00a0a big bunch of mint.\u00a0It’s obviously refreshing (yogurt+mint) and the presence of fresh\u00a0chillies gives it a nice fiery kick all the hot food lovers will appreciate. I imagine it with ethnic cuisines from all around the world, also as a dip, but it tastes best with grilled meats.<\/p>\n

The recipe comes from Meera Sodha’s “Made in India. Cooked in Britain”<\/a> and\u00a0is a huge\u00a0upgrade of the Mint Sauce<\/a> I posted several years\u00a0ago.\u00a0As usually, I have adapted\u00a0the amounts to my taste, so I encourage you strongly to check this wonderful collection of Indian home\u00a0recipes to see the original and much much more.<\/p>\n

TIPS: The choice of green chillies is not accidental here (in my opinion) because they have a sharper and livelier taste than red ones and suit much better this chutney. At worst you can replace them with\u00a0red chillies, but make sure they are fresh.<\/p>\n

The amounts below are very versatile; especially the yogurt’s amount plays a big role: the more yogurt you add, the creamier, the more refreshing and the milder\u00a0the chutney will be. If you reduce it, the chutney will be sharper and hotter… I have already made it several times and each time the ratio between ingredients is different, but I love it every single time.<\/p>\n

If, like me, you are regularly confronted with abundance of fresh herbs (or simply have a habit of buying them in huge bunches at farmers’ markets), here are some ideas you might find useful:<\/p>\n

\"Meat<\/a>
Meat Patties with Dill<\/figcaption><\/figure>\n
\"Indian<\/a>
Indian Coriander Chutney<\/figcaption><\/figure>\n
\"Kenyan<\/a>
Kenyan Coriander Chicken<\/figcaption><\/figure>\n
\"freshchradish2p\"<\/a>
Fresh (Cottage) Cheese Spread with Chives and Radish<\/figcaption><\/figure>\n
\"Bulgarian<\/a>
Bulgarian Dill Salad (Dry Tarator)<\/figcaption><\/figure>\n
\"Polish<\/a>
Polish Brined Cucumber Soup with Dill<\/figcaption><\/figure>\n
\"Udon<\/a>
Udon and Spring Onion Burger<\/figcaption><\/figure>\n

 <\/p>\n

Preparation: about 5-10 min.<\/em><\/p>\n

Ingredients:<\/em><\/p>\n

125ml\/about 1\/2 cup natural\u00a0yogurt<\/em><\/p>\n

2 big handfuls of\u00a0fresh mint leaves<\/em><\/p>\n

1-2\u00a0fresh green chilies (the heat level is up to you; I prefer medium hot chillies here, but it can also be made with mild peppers)<\/em><\/p>\n

2\u00a0teaspoons\u00a0sugar (or more to taste)<\/em><\/p>\n

juice of 1\/4-1\/2 lemon or 1\/2-1 lime<\/em><\/p>\n

salt<\/em><\/p>\n

Chop roughly the chillies (remove the seeds if you don’t want too much heat) and mix in a food processor with the remaining ingredients (add the lemon or lime juice gradually and taste as you mix to make sure your chutney is not too sour). Add salt to taste.<\/p>\n

Keep in the fridge for several days.<\/p>\n","protected":false},"excerpt":{"rendered":"

I hope my dear readers aren’t bored yet with all my recent herb-centred posts because there will probably be more to come. With its abundant…<\/p>\n","protected":false},"author":1,"featured_media":18682,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[35,125,13,85,18],"tags":[],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18681"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18681"}],"version-history":[{"count":20,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18681\/revisions"}],"predecessor-version":[{"id":18719,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18681\/revisions\/18719"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18682"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}