Boil the macaroni or pasta of your choice until just done. Toss in a little oil to avoid sticking and keep aside.

To prepare the minted peanut chutney, combine all the ingredients in a grinder and form a smooth paste. Remove, adjust seasonings to taste. In a bowl, whip the yogurt well to avoid lumps. Mix in the prepared chutney and chill.

Just before serving, toss the macaroni and the yogurt and chutney, mix and spread on a serving platter, garnished with the tomatoes and yellow capsicums. Serve chilled.

Chef’s variations:
The dressing can be done using mayonnaise instead of yogurt too. An ideal variation is using boiled shredded / cubed chicken, sausages, luncheon meat, in the above recipe. This adds some more flavor to the pasta. Vegetables like sautéed mushrooms, bamboo shoots, bean sprouts etc can also be added to the above combination.