Recipe Added on  29, Mar 2011
Mint and Coconut Chutney  

 Course Salad and Chitney
 Cuisine Pakistani
 Occasion All Ocasions
Category Sauces and Chutney
Method No cook
Serves 3
 Ingredients :
50g fresh mint leaves, finely chopped
6tbsp desiccated. dry, unsweetened shredded coconut
1 tbsp sesame seeds
1/4 tsp salt
175m1 natural yoghurt
 How to Prepare :
  • Put all the ingredients into a food processor and blend until smooth.
  • Transfer the chutney to a jar, cover and chill until needed.
  • Especially good served with lamb tikka or lamb samosas.
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