Mint Chutney with Yogurt
Hot enough to counter the yogurt’s blandness and sweet enough to offset its sourness, complex with spice and bright and sparkling with a load of mint, this is the model mint chutney, a refreshing counterpoint to simple grilled lamb, beef, eggplant, salmon, even hamburger.
Recipe information
Yield
makes 4 servings
Ingredients
Juice of 2 limes
1 garlic clove, peeled
One 1-inch-long piece fresh ginger, peeled and roughly chopped
1/4 teaspoon cayenne, or to taste
1 cup whole-milk yogurt
1 tablespoon sugar
2 cups fresh mint leaves
Salt and black pepper to taste
Preparation
Step 1
Combine the lime juice, garlic, ginger, cayenne, yogurt, and sugar in a food processor or blender and puree, stopping the machine and scraping down the sides if necessary.
Step 2
Stir in the mint by hand, then add salt and pepper. Serve immediately or refrigerate for up to a day.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
