Mint Chutney

This is a recipe adapted from Singapore Food by Wendy Hutton. I highly highly recommend this book. I know what you will say to me, youngest of sisters.  Well despite that, or perhaps because of it, the recipes in it that I have tried so far have come out really well alhamdulillah. Just so you know, I bought it with you at the Popular in Bishan, pre-IB Colonialism.

To make this mint chutney,  you blitz a large handful of mint (or coriander), one onion, a teaspoon of salt, a teaspoon of sugar, a chilli or two, the juice of half a lime and 2-3 tablespoons yogurt.

Makes everything yummier, a true rice-puller as one might say.

Note: I believe Papa Fizzle may enjoy this with more chillies. I reduced the quantity the recipe suggested so we wouldn’t explode while eating.

4 Comments Add yours

  1. SFizzle says:

    I was with you until BECAUSE of it. This I object to, despite not being the youngliest of sisters.

    Liked by 1 person

    1. shfizzle says:

      Well you see, she speaks my dialect. I had a Malay cookbook by a Malaysian, and it didn’t really work out.


      1. SFizzle says:



  2. AFizzle says:

    I feel like I’ve just been implicated in a crime


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s