Mint and tamarind chutney (podina)

Ingredients

• 2bunches mint leaves
• 1 tbspchilli flakes
• 100 mltamarind purée
• 1 tspsalt
• 280 g(1 cup) natural yoghurt

Instructions

Makes 2 cups

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).