Indian
Indian - Chutneys and Sides
Reshmi Kebab Mint Coriander Chutney
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 1 cup packed mint leaves
- • 1/2 cup packed coriander leaves
- • 1 green chili
- • 1 cup thick plain yogurt
- • 1/2 tsp roasted cumin powder
- • 1/2 tsp black salt
- • 1 tsp lemon juice
Preparation Steps
1
Phase 1
Blend the mint, coriander, green chili, and lemon juice into a smooth paste.
2
Phase 2
Whisk the yogurt in a bowl until silky and pourable.
3
Phase 3
Stir the herb paste into the yogurt with the cumin powder and black salt.
4
Phase 4
Refrigerate for 20 minutes for the flavours to meld.
5
Phase 5
Serve this mint-yogurt chutney as the cooling side for reshmi kebab.