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Indian, Spices/Sauces/Rubs | |
| 1/2 cup yogurt (125 milliliters) 1 lemon, zested and juiced 1 small bunch cilantro leaves 1 small bunch mint leaves 1/2 green chile, such as jalapeño or serrano, finely chopped 1 tablespoon finely minced ginger 1 garlic clove, finely minced 1/2 teaspoon granulated sugar Kosher salt | |
| Add the yogurt, lemon zest, lemon juice, cilantro, mint, chile, ginger, garlic and sugar in the bowl of a small food processor. Blitz to finely chop. Season with salt. Add a splash of water or more yogurt to reach a saucy consistency. Transfer the chutney to a container and store in the fridge for up to 5 days until ready to use. | |
Unrated | |
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