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.

      Like

      1. SFizzle says:

        😪

        Like

  2. AFizzle says:

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

    Like

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