This chutney recipe has the authentic taste of the the chutney you buy in an Indian or Pakistani restaurant - it has such a different taste from the usual rita (yoghurt and green chilli) chutney.
Goes along with your tandoori chicken, chicken braai/bbq and whatever you wished to eat it wish.

handful of mint leaves
chopped onion
chopped tomato
chopped (finely) green chillies

• Blend with a little water till smooth, but not so watery.
• Add natural plain yoghurt, salt, red chilli powder and a dash of lemon juice.
• Taste to see it has a spicy kick to it. 
• When happy it can be served. 

I got this recipe from the Cosmopolitan Cuisine VI recipe book, as you can see instead of using full chicken fillet, it was cut up into strips. This can be served with rice and Chinese noodles; but this time it was done with baby veg side dish CLICK HERE to view.

Ingredients:
1 kg chicken fillet [cut into strips]
1/2 cup mint leaves
1 1/2 cup plain thick yoghurt
1 tsp salt
2 tsp ground green chillies
2 Tb olive oil
1/2 cup coriander leaves
1 tsp garlic paste [ground garlic]
2 tsp crushed cumin
1 tsp pepper
3 Tb lemon juice 

• Liquidise mint, coriander, garlic paste, pepper and 1/2 cup yoghurt.
• Add remaining spices, lemon juice and marinate the chicken.
• Add the 1 cup yoghurt and cook in a pot, if you want you can even braai/bbq this chicken and keep basting it with the marinade. 
• Garnish with spring onions and serve.