Yoghurtchutney Recipes

10-MINUTE MINT RAITA (RESTAURANT-STYLE)

Steps:

• Optional - Heat a small skillet over medium heat. Add the cumin seeds and toast, stirring and shaking the skillet often, for 1-2 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat and allow to cool slightly. Then use a mortar and pestle to grind to a powder. Set aside.
• Add the cilantro leaves, mint leaves, Serrano, garlic clove, ground cumin, salt, lemon juice, and 2 tbsp water into a (preferably small) blender. Blend, scraping down the spice grinder/blender as needed, until it reaches a fine consistency. If needed, add another tablespoon or two of water to make it easier to blend. It should become a runny paste, with the leaves no longer visible.
• In a small bowl, whisk the yogurt until smooth and no longer grainy. Stir in the crushed green paste. Taste and add salt or more lemon juice, if desired. For a thinner, restaurant-like consistency, add ½-1 tbsp of water. See notes for how to store.

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.

YOGHURT-CHUTNEY

Steps:

• Mix all ingredients together, leave for at least one hour and serve.