Yogurt Almond Chutney Recipes
MINTY YOGURT CHUTNEY
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.
Provided by David Tanis
Categories quick, condiments, sauces and gravies
Time 15m
Yield About 1 cup
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 478 milligrams, Sugar 11 grams
YOGURT-MINT CHUTNEY
Delicious and goes great with BBQ skewers (vegetarian or otherwise!).
Provided by stellarr
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 2.7 g, Cholesterol 7.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 2 g, Sodium 411.4 mg, Sugar 1.7 g
YOGURT-ALMOND CHUTNEY
Number Of Ingredients 9
Steps:
- In a serving bowl, mix together all the ingredients except the chaat masala and chill at least 4 hours. Before serving, prepare the chaat masala, then add it to the chutney and swirl lightly to mix, with parts of it visible as garnish. This chutney stays fresh 1 week in the refrigerator. Do not freeze.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Bring 2 cups water to a rolling boil. Add almonds and turn off the heat. Rest them for 2 minutes and remove them to a colander. Pour cold water over the almonds and rinse them well.
- The skins will loosen. Peel them and rinse them. Soak them in 3 cups of clean water for 6 hours.
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