Churri

Name: Churri
Yield: 2
Cuisine: Indian
Ingredients: 1 1/2 tablespoons chopped mint; 1 1/2 tablespoons chopped coriander; 1/2 teaspoon finely grated ginger; 1 medium green chilli, seeded and finely chopped; 1/2 cup plain natural yoghurt; 1/4 teaspoon freshly ground cumin seeds; Pinch salt flakes

Churri is the traditional accompaniment to Indian biryani and roasted meats, the fresh herbs and tangy yoghurt and buttermilk brighten up the slow-cooked meat and rich onion. Use a natural pot set yoghurt if possible, like the buffalo yoghurt from Vannella Cheese, and a natural buttermilk like Pepe Saya’s. Churri keeps well in the fridge for a day or 2, after that the freshness of the herbs and ginger start to dull.

Makes about ⅔ cup

Ingredients

1½ tablespoons chopped mint
1½ tablespoons chopped coriander
½ teaspoon finely grated ginger
1 medium green chilli, seeded and finely chopped
¼ cup plain natural yoghurt
¼ cup buttermilk
¼ teaspoon freshly ground cumin seeds
Pinch salt flakes

Method

Blitz mint, coriander, ginger, chilli, yoghurt and buttermilk together in a small food processor.
Taste and stir in salt.
Transfer to a serving bowl and sprinkle with cumin.