Mint chutney a side dip with your favorite Indian meal
|1 bunch of cilantro with stems|
|1 bunch of mint leaves (stems removed)|
|1 teaspoon cumin powder|
|3 x-large jalapenos with seeds|
|1 teaspoon granulated sugar|
|1 teaspoon fine sea salt|
|0.25 cup fresh lemon juice|
|0.25 cup plain Greek yogurt|
|2 garlic cloves|
Combine all of the ingredients in a blender and select the puree option, should be about 50 seconds . Puree until smooth and thick. The mint chutney can be refrigerated in an airtight container for up to one day.
Mark as complete
For spicier version of mint chutney switch out jalapenos with serrano peppers.
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