Yogurt Cheese Chutney With Minced Greens Food

MARDEE'S YOGURT CHUTNEY

Steps:

• Put the yogurt in a large bowl. Stir in the remaining ingredients until well blended. This dip can be stored in the refrigerator in a closed container for up to 24 hours. Serve with crudites, grilled bread, flat bread or crackers.

MINTY YOGURT CHUTNEY

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.

YOGURT-MINT CHUTNEY

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.

BASIC GREEN CHUTNEY

Steps:

• 1. In a food processor or blender, process together the green chili peppers and scallion greens until minced. Add the mint and cilantro to the work bowl and process, stopping a few times to scrape the sides with a spatula, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process until the chutney is smooth.2. Add the sugar, salt, and pepper and process once again. Adjust the seasoning. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CILANTRO-LIME CHUTNEY

Steps:

• 1. Prepare the cumin seeds and chaat masala. Then, in a food processor or a blender, blend together the green chili peppers, ginger, bell pepper, and scallion greens until minced. Add the cilantro and mint to the work bowl and process, scraping the sides with a spatula a few times, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process to make a smooth chutney.2. Add the chaat masala, sugar, and salt and process again. Adjust the seasonings. Transfer to a bowl and lightly mix in the cumin with some of it visible as a garnish. Serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.