Mint Chutney

Mint chutney is the universal companion at Pakistani tables — spooned alongside kebabs, spread on sandwiches, served with biryani, and drizzled over samosas. This version uses a traditional mortar and pestle (kundi) to grind the herbs into a coarse paste before folding them into cold yogurt, which keeps the flavours bright and the texture satisfying.

The combination of mint, coriander, green chili, and cumin creates a chutney that is simultaneously cooling and fiery — a balance that makes it so addictive.

Ingredients

• 3–4 tbsp fresh mint leaves, washed and picked
• 1 bunch coriander (cilantro) leaves, finely chopped
• 5–6 green chilies, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp cumin seeds, ground to a powder
• 1.5 cups (approx. 375g) thick yogurt, chilled
• 1/2 tsp salt
• A pinch of black pepper

Instructions

1. Grind the chilies first: In a mortar and pestle (kundi), add the chopped green chilies and grind them down to release their heat and flavour.

2. Build the herb paste: Add the mint and coriander leaves to the mortar. Grind everything together into a thick, coarse paste — you want texture, not a smooth puree.

3. Add aromatics: Mix in the chopped garlic and ground cumin, grinding until everything is well incorporated.

4. Combine with yogurt: In a bowl, add the chilled yogurt. Stir in 3 to 3.5 tablespoons of the herb paste (add more for stronger flavour). Season with salt and a pinch of black pepper. Mix until smooth and creamy.

5. Taste and adjust: Check the salt and heat level, adjusting to your preference.

6. Serve immediately alongside kebabs, biryani, samosas, pakoras, or any grilled meat.

Pro Tips

Use cold yogurt straight from the fridge — it keeps the chutney fresh and vibrant in colour. A mortar and pestle gives the best texture; a blender will make it too smooth and slightly watery. Grind the green chilies first as they take the most effort to break down. The chutney keeps well in the fridge for 2–3 days — the flavours intensify overnight.