Maneet Chauhan's Mango Mint Chutney and Naan


Mango Mint Chutney

  • 2 Cups Packed Fresh Cilantro Sprigs
  • 1 Cup Packed Fresh Mint Leaves
  • 1 Mango Peeled and roughly chopped (you can use frozen mango, thawed)
  • 1/3 Cup Water
  • 1 Tbsp Fresh Lime Juice
  • 1 Tsp Sugar
  • 3/4 Tsp Salt Or to taste


  • 3 Cups AP Flour Plus more for dusting
  • 1/2 Cup Plain Yogurt
  • 1/2 Cup Warm Milk
  • 3/4 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 Tsp Sugar
  • 1/2 Tsp Salt



Mango Mint Chutney

  • Purée all ingredients in a blender.




•    In a large bowl sieve AP flour, baking powder, soda, and salt 3-4 times. Add sugar and mix well with flour, make a dent in the center and add yogurt, mix well.

•    Start adding milk in small quantities to make a smooth dough, over the dough with a damp cloth and keep it aside for 2 to 3 hours or you can keep 6-8 hours or even overnight (the more you let the dough rest softer naan will be). Divide into 6 or 7 portions, make a smooth ball and flatten them.

•    Take one piece of dough, dust well with flour, and roll it into an oval or round shape.  Apply water on top of the naan. Meanwhile, heat a griddle, and place naan on the griddle with water brushed side facing the griddle so it gets sticks.

•    Cover the griddle and cook for a minute on medium flame or until bubbles appear on the naan, Use a tong and roast naan directly on the flame (keep flame in medium to slow) for 10 to 15 seconds on each side, also roast naan edges so it's gets cooked.