While staying at the beautiful hotel in Derwala, we are treated to a private cooking class by the chef and his team.
They share many secrets and favorite recipes.
This mint chutney is easy, refreshing and delicious. Perfect for dipping and dunking. It will take you to India—even if you’ve never been there before.
200 g fresh mint
100 g fresh coriander
2 green chilies
2 garlic cloves
1 tablespoon lemon juice
2 tablespoons chopped onion (optional)
1 pinch of salt
1 pinch of sugar
1. Combine all ingredients in a blender with a little bit of water. Blend.
2. Adjust seasonings and, if you like, add some yoghurt for a milder version.
Recipe courtesy of Devi Garh, Udaipur, India.
Author: Peggy Markel
Editor: Katarina Tavčar
Photo: Author’s own