Mint and tamarind chutney (podina)

Credit: Armelle Habib / Feast Magazine

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 2 bunches mint leaves
• 1 tbsp chilli flakes
• 100 ml tamarind purée
• 1 tsp salt
• 280 g (1 cup) natural yoghurt

Makes 2 cups

Instructions

Process the mint, chilli flakes, tamarind purée, salt and enough water in a food processor to make a smooth paste. Transfer to a bowl and stir in the yoghurt. Serve with extra mint leaves. Store in the fridge for up to 3 days.

Try with the spiced flatbread (methi paratha).

As seen in Feast Magazine, Issue 12, pg76.

Photography by Armelle Habib

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.