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Yoghurt Chutney

Yoghurt Chutney

by Nabeela Kauser
This coriander and mint yoghurt chutney is essential for the true Indian cuisine experience. Refreshing, but combined with just enough heat from the spices, makes this the perfect accompaniment to any Indian buffet.
5 from 9 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Sauces & Dips
Cuisine Indian, Pakistani
Servings 8
Calories 36 kcal

Ingredients

  • 100 g Coriander
  • 50 g Mint Pudina
  • 300 g Yoghurt
  • 3 Green Chillies
  • 2 Garlic
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 1 tbsp Water

Instructions

  • In a food processer add all the ingredients (except the yoghurt) and blend until all the ingredients are broken down and form a thick paste
  • To use immediately add 3 tablespoons of the mixture into the yoghurt and mix to combine
  • The paste can be frozen by putting the mixture into an ice cube tray and freezing for 2-4 hours - once the cubes are frozen, they can be removed and put into a Ziplock bag to be kept in the freezer for up to 4 weeks
  • To use the frozen cubes, remove the cubes from the freezer then allow to defrost and come up to room temperature before mixing with the yoghurt
  • Serve as yogurt sauce dip with homemade appetisers or biryani.

Video

Notes

Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 36kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 5mgSodium: 372mgPotassium: 164mgFibre: 1gSugar: 2gVitamin A: 1146IUVitamin C: 9mgVitamin D: 0.04µgCalcium: 71mgIron: 1mg
Keyword Chutney, Dips, Food, Ramadan, Recipe, Sauces, Spicy, Yoghurt
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