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.