My friend and neighbour, Emily, has a single mint plant in front of her house that’s the size of a small shrubbery. She encourages me to grab handfuls of it if I’m ever walking by.
Because she brought a few jars of beet preserves to me last week – pickled beets, beet relish and chutney – I pondered what I might make with mint that would go with the tangy beets, knowing she had the same plethora of mint and pickled beets at home too.
And so I took a handful or two and whizzed it into a slurry with plain yogurt, the juice of a lemon (the zest would be great too), some ginger and spices; yogurt acts as a flavour carrier while tenderizing chicken – you can leave it in the fridge for a day to get to know each other, or freeze the lot – the marinade protects the chicken from freezer burn.
Thread the chunks onto soaked bamboo skewers and they cook in about five minutes on the grill. Emily’s beet chutney, I have to tell you, is divine – made with onions and apples, vinegar, sugar and spices, it’s everything I love in a chutney, with fab colour to boot.