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Fresh Green Chutney With Chinese Parsley And Yogurt

Madhuri.Dixit's picture
Ingredients
  Chopped chinese parsley 1 Cup (16 tbs) (Coriander Greens Or Cilantro, Packed Cup)
  Plain yogurt 8 Ounce (1 Container)
  Salt 1⁄2 Teaspoon (Add More If You Need It; The Sourness Of Yogurt Can Vary With Its Age)
  Freshly ground pepper 1⁄8 Teaspoon
  Roasted and ground cumin seeds 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
Directions

Put the parsley and chili in the container of an electric blender with 3 tablespoons of water and blend until you have a smooth paste (you may need to push the parsley down a couple of times).
In a nonmetallic 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.
You could serve it with almost any Indian meal.
People should take just a tablespoon at a time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Cilantro
Interest: 
Quick
Preparation Time: 
10 Minutes

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