July 26, 2018


Parsley - 2 cups (lightly packed & coarse stems removed)
Fresh mint leaves - 1/2 cup
Fresh ginger - 2 tsp (chopped)
Garlic cloves - 5 (coarsely chopped)
Lemon juice - 2 tbsp
Plain yogurt - 3/4 cup
Red pepper - 1/2 tsp (crushed)


  • In a blender, combine parsley, mint, ginger, garlic,lemon juice,yogurt, and crushed red pepper.
  • Whirl until mixture is finely pureed.
  • If made ahead, cover and refrigerate for up to a week.
This chutney is delicious on tomato or cooked vegetable salads and good as dip for raw vegetables or as a relish with roasted chicken.

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