Recipe

Mint Chutney Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 1 year, 1 month ago An African version of this traditional mint sauce… below….……..this is a hot piquant mixture used on lamb or meat of your choice…. By adding the yogurt makes it creamier and milder……… if you want it spicier leave out the yogurt…. courtesy ...african cooking ... More Prep:10m Cook:15m Servings:8	Minitindel
	mint chutney

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Ingredients

½- cup raw unskinned peanuts

3 - cloves garlic

1- chili pepper

½ -cup fresh mint leaves

2-teaspoon coriander seeds

1- tablespoon -

Juice of 2 limes

1- cup plain yogurt

Salt and pepper to taste

Directions

Preheat oven to 350 degrees F.

And roast the peanuts until the skins are lightly toasted and beginning to crack.

Remove the skins------ if you have a le selo, tip in the roasted peanuts and rub them around with your hands until the husjs come off; alternatively place a kitchen towel, bundle up into a ball and roll the ball around on your hand to remove the husks.

Tip the nuts into the colander and sift the rest of the husks out

Set the peanuts aside to cool………

Chop the garlic and chili together to make a paste and transfer the mixture to the food processor.

Add the mint, coriander seeds and sugar and process the mixture until it is coarsely combined….

Add the lime juice to taste, then mix in the yogurt by hand..

Season the chutney to taste…….. Then place it in a bowl, cover and store in the refrigerator until needed….

Serves 8

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