Zubereitung Minzchutney

date 2026 August 11

Zutaten

  • 100 g coconut yoghurt
  • 5 sprigs of mint
  • Salt, pepper
  • ½ mango
  • 1 bunch of coriander
  • a little lemon juice and zest

preparation

Peel the mango and cut it into small pieces. Remove the mint leaves from the stems. Finely chop the mint leaves and coriander leaves. Mix with the yoghurt and mango pieces, then purée everything until smooth using a hand blender. Season to taste with salt, pepper, lemon juice and a little zest.

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