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LOCATION: Recipes >> Middle Eastern >> Podina Chutney

Print this Recipe    Podina Chutney

PODINA CHUTNEY
Pakistan

1 bunch mint
1 oz green chili
1 tsp salt
1 oz pomegranate seed, dried
32 oz yogurt
4 Tbsp water

Remove stems from green chilies. Wash mint and remove leaves. Blend
together mint leaves, green chilies, salt and pomegranate seeds in
an electric blender to make a paste. Add water to make a smooth
paste. Remove from blender and mix in yogurt. Makes 36 ounces of
chutney, serve in 2 or 4 ounces.

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