Ingredients
Vegetables and Herbs
- 1/4 of a small yellow onion, coarsely chopped
- 2-3 cloves garlic, chopped
- 1-inch piece fresh ginger, chopped
- 2-8 green chilies, chopped (use 2 for mild, 4-8 for spicy)
- 1 bunch cilantro, washed and cut into 1-2 inch sections (including stems)
- 1/2 cup fresh mint, coarsely chopped
Dairy and Others
- 1/2 cup vegan plain unsweetened yogurt
- 1/2-1 teaspoon salt, to taste
- 2-4 tablespoons fresh squeezed lemon or lime juice, to taste
Instructions
- Process aromatics: In a food processor or blender, combine the onion, garlic, ginger, and green chilies. Process until the mixture is finely chopped to create a flavorful base.
- Add herbs and yogurt: Add the cilantro, fresh mint, vegan plain unsweetened yogurt, 1/2 teaspoon salt, and 2 tablespoons lemon or lime juice to the processed mixture. Blend until smooth, leaving some texture if desired for a rustic chutney.
- Adjust seasoning: Taste the chutney and adjust salt and lemon or lime juice to your preference. The acidity and salt help brighten and balance the flavors.
Notes
- Adjust the number of green chilies according to your spice preference.
- Use fresh herbs for the best flavor.
- The vegan yogurt can be replaced with regular plain yogurt if not vegan.
- This chutney can be stored in an airtight container in the refrigerator for up to 3 days.
- Use as a dip, spread, or accompaniment to Indian snacks like samosas, pakoras, or grilled meats and vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Indian
- Diet: Vegan
