This is a wonderful chutney recipe from northwestern Pakistan that may be served with all Indian meals.You can substitute lemon juice with Anardana/Pomegranate powder if available.
Walnut-Mint Chutney
Serves 8
Source:- Curries to Kababas (Madhur Jafferey )
Ingredients:-
Fresh Mint Leaves( Well washed & coarsely chopped):- 2 Cups
Shelled Walnuts:- 2/3 Cup
Garlic( Crushed to a pulp):- 1
Green Chillies, Sliced:- 4-5
Lemon Juice:- 1 Tbsp or to taste
Salt:- 1/2 Tsp
Plain Yogurt:- 4 Tbsp
Procedure:-
1) Put the mint leaves, walnuts, garlic, chillies, lemon juice, salt & 5 Tbsp of Water into a blender and blend, pushing down with a rubber spatula when needed, until you have a smooth paste.
2) Put the yogurt into a bowl. Beat lightly with a fork until smooth and creamy.
3)Add the paste from the blender and mix.
Taste for a balance of seasoning , making any adjustments that are needed.
Enjoy:)
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