Mardees Yogurt Chutney Food

YOGURT-MINT CHUTNEY

Yogurt-Mint Chutney image

Delicious and goes great with BBQ skewers (vegetarian or otherwise!).

Provided by stellarr

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

5 whole green onions
½ cup chopped fresh mint leaves
1 tablespoon olive oil
1 tablespoon lemon juice
1 pinch crushed red pepper flakes, or to taste
1 (7 ounce) container Greek-style yogurt
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Grind green onions, mint, olive oil, lemon juice, and red pepper flakes in a food processor to a coarse paste; transfer to a bowl. Add yogurt, salt, and black pepper; stir with a fork until blended.

Nutrition Facts : Calories 69.1 calories, Carbohydrate 2.7 g, Cholesterol 7.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 2 g, Sodium 411.4 mg, Sugar 1.7 g

MINTY YOGURT CHUTNEY

Minty Yogurt Chutney image

Sometimes Indian cooks use yogurt to make a cooling, barely-spicy raita sauce to accompany a meal. But for snacking, and to give a lift to anything that dips into it, you can also make yogurt into a fiery chutney.

Provided by David Tanis

Categories quick, condiments, sauces and gravies

Time 15m

Yield About 1 cup

Number Of Ingredients 8

Ingredients

1 cup roughly chopped mint leaves
1 cup roughly chopped cilantro leaves
2 or 3 green chiles, chopped
4 scallions, chopped
1/2 teaspoon salt
2 teaspoons sugar
1/8 teaspoon cayenne
1/2 cup plain whole-milk yogurt

Steps:

Using a food processor or blender, grind mint, cilantro, chiles, scallions, salt, sugar and cayenne to a purée, adding a small amount of water if necessary.
Transfer mixture to a small bowl, stir in yogurt and mix well. Taste and adjust seasoning. It should be very spicy.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 478 milligrams, Sugar 11 grams

EASY MINT CHUTNEY (5 MINUTES!)

Easy Mint Chutney (5 Minutes!) image

Easy, Indian-inspired mint chutney with fresh herbs, jalapeño, and lemon juice. Dairy-free, incredibly versatile, and SO easy to make! Just 1 food processor, 5 minutes, and 9 ingredients required!

Provided by Minimalist Baker

Categories Condiment

Time 5m

Number Of Ingredients 10

Ingredients

1 cup loosely packed mint leaves
1 cup loosely packed cilantro ((leaves and stems // if you don't like cilantro, sub a mix of more mint and some parsley))
1 small clove garlic, peeled
1/2 - 1 medium jalapeño, deseeded and roughly chopped
1 Tbsp lemon juice
1 tsp maple syrup
2 Tbsp plain, unsweetened coconut yogurt ((for store-bought, we like Culina))
2 Tbsp water ((plus more as needed))
1/2 tsp sea salt
1/4 tsp black pepper

Steps:

To an 8-cup or smaller food processor, add all ingredients: mint, cilantro, garlic, jalapeño (starting with the lesser amount), lemon juice, maple syrup, coconut yogurt, water, sea salt, and black pepper. Blend until smooth. If using a larger food processor, we suggest doubling the batch size or it may have trouble blending.
Add more water, 1 tablespoon (15 ml) at a time, to reach your desired consistency. Taste and adjust as needed, adding more jalapeño for heat (we used the full suggested amount), lemon juice for acidity, maple syrup to balance and add sweetness, garlic for zing, or sea salt to taste.
Enjoy fresh in bowls or on fritters, dosas, pakoras, chickpea pancakes, aloo sabzi, or aloo tikki.
Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. If freezing, freeze into ice cube molds then store in a well-sealed container in the freezer for up to 1 month.

Nutrition Facts : ServingSize 1 tablespoon, Calories 22 kcal, Carbohydrate 3.5 g, Protein 0.2 g, Fat 1.1 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 0.5 g, Sugar 2.5 g