On the jar: Mint-Coriander Yoghurt Chutney Bbc
shake · chutney
★ STARRED KITCHENPrep 5 minMint-Coriander Yoghurt Chutney
Independent adaptation of a publicly published Atul Kochhar recipe. Not affiliated with, sponsored by, or endorsed by Atul Kochhar.
Atul Kochhar's Mint-Coriander Yoghurt Chutney Bbc, from the published recipe.
Ratio
Ingredients
- Mint — 200 g fresh mint leaves
- Cilantro — 110 g fresh coriander leaves
- Red Onion — 2 tbsp chopped red onions (20 g)
- Lemon Juice — 2 tbsp lemon juice (30 ml)
- Green Chile — 1 green chilli, finely chopped
- Salt — ½ tsp salt (3 g)
- Vegetable Oil — ½ tbsp vegetable oil (7.5 ml)
- Greek Yogurt — 5 tbsp thick Greek-style yoghurt (75 ml)
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Vegetable Oil, Greek Yogurt.
- Add finishing notes: Mint, Cilantro, Red Onion, Green Chile, Salt.
- Cap the jar and shake until emulsified.
Provenance
Atul Kochhar — published sauce recipes in the PantryFlex catalog. Michelin 1* (Tamarind / Benares, historical).
Originally published as Mint–Coriander Yoghurt Chutney (BBC).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Atul Kochhar / BBC Food Saturday Kitchen (published as “Mint–Coriander Yoghurt Chutney (BBC)”). Full citation lives in Provenance.