Fresh Green Chutney
Yield
6 servingsPrep
15 minCook
?Ready
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cilantro
chopped, packed |
|
| 1 | Fresh |
green chili peppers
fresh, chopped |
*
|
| 8 | ounces |
yogurt, plain
|
|
| ½ | teaspoon |
salt
(more if needed) |
|
| ⅛ | teaspoon |
black pepper
ground |
|
| ½ | teaspoon |
cumin seeds
roasted, ground |
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cilantro
chopped, packed |
|
| 1 | Fresh |
green chili peppers
fresh, chopped |
*
|
| 231.2 | ml/g |
yogurt, plain
|
|
| 2.5 | ml |
salt
(more if needed) |
|
| 0.6 | ml |
black pepper
ground |
|
| 2.5 | ml |
cumin seeds
roasted, ground |
|
| 15 | ml |
lemon juice
|
|
Directions
Put the cilantro and chili in the contain of an elecrtic blender with 3 tablespoon water and blend until you have a smooth paste.
In a non-metallic bowl, combine the yogurt, salt, pepper, cumin, lemon juice, and paste from the blender.
Cover and refrigerate until ready to use.
To Serve: Bring the cooled bowl to the table.
People should take just a tablespoon at a time.
