Pudina Dhania Chutney
(Mint Cilantro Dressing)
Prep/Cook Time: 15 minutes
There is no shortage of amazing, lively chutney recipes across India. Much like garam masala, the ingredients in this essential condiment can vary from home to home, often adjusted based on what food is served. This recipe balances the heat of green chile with the fresh flavors of green herbs, lemon juice and yogurt. It pairs with everything from rogan josh and kebabs to dahl or works beautifully as a spiced yogurt dip for a crudité. Best of all, it takes just minutes to prepare!
1. Search for bright green mint and cilantro that is neither turning yellow or black, or too wilted.
2. Opt for a non-Greek whole milk yogurt or blend a few tablespoons of water into Greek yogurt so its blends with ease.
3. If you make the chutney ahead of time, layer the top with lemon wedges to prevent the mint form turning black and cover tightly.
1 bunch cilantro, with stems
1 cup mint leaves, tightly packed
2 small Thai or Indian green chilis or jalapenos
15 high quality walnuts (optional)
½ cup full fat plain yogurt (blend with 3 tbsp of water if using Greek yogurt)
½ tsp salt
1 tsp lemon
1. Rinse the cilantro and mint well.
2. In a small food processor or blender, mix all the ingredients together until smooth. If the chutney is too dry add a few tablespoons of water, or just enough to get your mixture moving.
3. Adjust salt and lemon to taste. Enjoy immediately or chill up to 24 hours. To ensure freshness, layer with lemon slices and seal tightly. Blend in a squeeze of lemon before serving.