Sometimes Indian cooks use yogurt to make a cooling, barely-spicy raita sauce to accompany a meal. But for snacking, and to give a lift to anything that dips into it, you can also make yogurt into a fiery chutney.
Ingredients
- 1 cup roughly chopped mint leaves
- 1 cup roughly chopped cilantro leaves
- 2 or 3 green chiles, chopped
- 4 scallions, chopped
- ½ teaspoon salt
- 2 teaspoons sugar
- ⅛ teaspoon cayenne
- ½ cup plain whole-milk yogurt
About 1 cup
Preparation
- 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.
15 minutes
Dining and Cooking