Peshawari Pudina Chutney

Here is another simple dish from my family in Peshawar.

This chutney does not look like  Indian pudina chutney at all. The Indian one is a lot greener because they add other stuff to it like cilantro.

There is no cilantro in here at all, so without further ado we will get down to the  nitty gritty.

Ingredients: 2 pinches of  fresh or dried  pudina (mint)

a pinch of  pink salt

a pinch of crushed peppercorns

1 green chili

2 cloves of garlic

4 tbs plain yogurt  Here we use desi yogurt it is a lot creamier and you can get it at any Indian and Pakistani grocery store, they have it at Arabic stores too  if you want a more sour chutney because theirs is very sour but it is ok too.

1 tbs of water

Method:  I have my immersion  blender out for this  job and it works great just be sure to chop  your chili and garlic in small pieces.

I put black pepper corns in a mortar and pestle and ground them in to a course powder.  I chopped the garlic and green chili to small pieces.

I have some fresh pudina (mint) that I store in the freezer so it can keep longer and took 4 generous pinches out of  the freezer baggie where I keep my mint.    I took  the yogurt and beat it very well until it is smooth and added the water to it and mixed some more then added it to thin it out a little bit.  Add the mint, the course ground black pepper, 1 chopped green chili, 2 cloves of garlic chopped, a pinch of salt.  Using the immersion blender and  mix this  very well.

Serve this  with tandoori chicken and any choice of kabab with either nan  or chapatti.