Yogurt & mint chutney

Yogurt & mint chutney

A classic, and cooling, accompaniment to curry dishes

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 5 mins

Low-fat

Method

  1. Combine the yoghurt with enough milk to make a mixture like double cream. Add the rest of the ingredients, season and stir well.

per serving

26 kcalories, protein 2.1g, carbohydrate 3.4g, fat 0.6 g, saturated fat 0.3g, fibre 0g, salt 0.12 g

Recipe from olive magazine, February 2006.

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Latest comments and suggestions

  • 04 September 2008

    monkey_uk commented on this recipe

    Yoghurt and mint chutney indeed! Its called a raitha you pill-bean!

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  • 11 March 2009

    mrs bradshaw rated and commented on this recipe

    1 stars

    I made this, but I have to say it tasted awful!!! All you could taste were the raw spices. I tried blitzing it and adding a tiny bit of sugar, but it made little improvement...such a shame :( p.s. I do agree, it is a raita!

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  • 11 June 2009

    GailWright commented on this recipe

    I tried this and found the same problem with the raw spices. I prefer to use fresh greek yogurt or plain yogurt, a few chopped mint leaves, a grated cucumber and a pinch of salt... And yes it is a raita, but not everyone knows it by that name. Be nice!!!!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 5 mins

Low-fat

Ingredients

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per serving

26 kcalories, protein 2.1g, carbohydrate 3.4g, fat 0.6 g, saturated fat 0.3g, fibre 0g, salt 0.12 g

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