Mint raita

A variety of mint chutney recipes are found online. I made this version with yoghurt without the raw mango as in the Punjabi mint chutney that I made earlier. Usually this chutney is what is served at restaurants with papad or with appetizer, except that it is not as hot as this one came out. The green chillies I used were too hot and I used two of them! Thanks for the hot taste buds, it was not too much, and was a perfect blend of hot and minty flavor. No wonder it was all gone in a day! 

Mint and yoghurt both are good coolants for summer. I made this chutney to serve with paneer veggie rolls and I did not use ginger and garlic in this recipe. I like to keep ginger and garlic out of the raw chutneys because of the after smell, unless I am just making raw garlic chutney or cooking them ahead of using them. The version of mint chutney with ginger and garlic goes well when marinating paneer for tandoori paneer. I will post that recipe soon. 

In the meantime I hope you try this simple mint chutney recipe for summers! It will be great to hear what you thought about it!! 

Ingredients:

1 bunch fresh mint leaves

1/2 bunch fresh cilantro 

1 small onion

2-3 tbsp yoghurt

2-3 green chillies

Salt to taste 

Recipe: 

1. Thoroughly wash both mint and cilantro leaves under running water for 5-6 minutes. 

2. In a mixer add chopped onion, cilantro leaves and chopped mint leaves. Discard the mint stem only use leaves. Mint stem is too fibrous to eat. Similarly chop off the cilantro stem from its ends and use top soft stem and leaves. Add green chillies. Add 1/4 cup water. Grate till a fine mixture is obtained. 

3. Add yoghurt when the chutney is done and moved into bowl. The hot minty chutney is ready to be enjoyed with pakoras, on bread sandwiches/pakora, samosas or spoonful with your lunch or dinner.