Following on from our celebrations of Mint, subscriber Jon W. Wyong NSW sent the following Mint and Ginger Raita (Chutney) recipe.

We had fun testing the recipe, It's really good. And quite lively ! Perfect with BBQ lamb or chicken kebabs, baked potatoes, spiced chicken pieces or as a dip.

Subscribers Recipe Mint, Yoghurt and Ginger Raita

You will need 1 x Cup unsweetened greek yogurt, 2 x Tablespoons fresh lemon juice 1 x Cup mint leaves. Pressed 1 x Teaspoon coriander seeds - ground 1 x Teaspoon cumin seeds - ground
1 x Pinch chilli flakes - optional or to your taste 1 x Garlic clove - diced 1 x Teaspoon fresh ginger - chopped
1 x Teaspoon brown sugar - refer method below 1 x Tablespoon of water only if the blend is dry.

Optional for salt reduced - 1/2 x Teaspoon sea salt - the recipe would work nicely without the salt

Method

• Place all ingredients in a blender and blend until smooth.
• Taste and adjust with lemon or brown sugar for the balance you prefer.
• Refrigerate until serving.
• The Raita will keep 5 day in the fridge.
• Subscriber Jon added you might like to add a teaspoon of Garam Masala.

This recipe from Jon W. Wyong NSW