Yogurt Cheese Chutney With Minced Greens Recipes

MINTY YOGURT CHUTNEY

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.

MARDEE'S YOGURT CHUTNEY

Steps:

• Put the yogurt in a large bowl. Stir in the remaining ingredients until well blended. This dip can be stored in the refrigerator in a closed container for up to 24 hours. Serve with crudites, grilled bread, flat bread or crackers.

YOGURT CHEESE CHUTNEY WITH MINCED GREENS

Steps:

• 1. Prepare the cumin and the chaat masala. Then, place the yogurt in a colander or a fine-mesh strainer lined with muslin or 4 layers of cheesecloth set over a bowl. Allow to drain about 2 hours in the refrigerator. Transfer to a serving bowl, then whisk with a fork until smooth.2. Add the scallion, cilantro, mint, ginger, green chili pepper, lemon juice, chaat masala, sugar, and half the cumin, and mix well. Adjust the seasonings. Garnish with the remaining cumin seeds and the paprika, and serve immediately or refrigerate about 1 week. 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.

YOGURT-MINT CHUTNEY

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.