It’s amazing how when we were little our parents asked us to go out and play and never saw us again until dinner time. These days kids are constantly bored. One thing’s for sure I am going to use my 10-year-old as my helper in the kitchen during his holidays. I got him to pick all the mint leaves for this Mint Chutney and he also loves chopping vegetable, under close supervision of course. So he’s quite the handy helper in the kitchen. Luckily we are going away to some warmer weather whilst the kids are on holiday, I am looking forward to that. Right now it is freezing in Johannesburg, we have heaters on and dressed in loads of layers. Until now we thought we are going to have a mild winter but we were not so lucky. I guess the cooler weather calls for spicy, comfort food. I made some samoosas, after what seemed like forever. Therefore I had to make this Mint Chutney as a dip for the samosas. I must admit it was a delicious dip and I had some guests over and they thought it was amazing. My mum always made a mint chutney that was much thicker in consistency, it was usually served as a condiment with vegetarian curries. I will post that recipe sometime soon. This Mint Chutney is made with yogurt and is a little more of a liquid consistency. It’s great as a dip with Indian snacks. You can try it with my Spicy Chilli Bite recipe too. I love the addition of garlic and chilli to the Mint Chutney, it really makes it flavorful. This recipe is really simple and quick to make and can be refrigerated for up to 5 days.
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