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from "One Spice, Two Spice" by Floyd Cardoz and Jane Daniels Lear

Every street food stand in India serves a version of this smooth, brilliantly green chutney with its food; each one is distinct and very good. Indian markets in North America sell it in jars, but it lacks the sparkle and depth of one that is freshly made. This rendition is especially good with lamb and potatoes.

Makes 3 cups
 One Spice, Two Spice

1 cup chopped onion
1 cup plain whole-milk yogurt
2 1/2 cups packed mint leaves (about 5 1/2 ounces)
2 1/2 cups packed cilantro leaves (about 5 1/2 ounces), roughly chopped
2 tablespoons thinly sliced peeled ginger
1/2 cup green bell pepper, roughly chopped
1 tablespoon sugar
Kosher salt
1/4 cup lime juice

Print Print recipe

Put the onion, yogurt, mint, cilantro, ginger, and bell pepper in a blender and puree until smooth.
Transfer the chutney to a bowl and whisk in the sugar, salt to taste, and lime juice. The chutney keeps, its surface covered with plastic wrap, in the refrigerator for 2 days, or in an airtight container in the freezer for 4 to 6 weeks.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  White Onion, Large - $1.49/lb
  Fage TOTAL Classic Plain Greek Yogurt - $1.69/ea
  Mint - $2.49/ea
 approx. 2oz
  Cilantro - $1.99/ea
 approx. 4oz
  Ginger Root
This product is currently unavailable.
  Limes - $0.79/ea Save! 4 for $3
  Green Bell Pepper - $2.99/lb
You May Already Have
  Domino Granulated White Sugar - $2.79/ea
  Morton Coarse Kosher Salt - $2.99/ea
Estimated Total:  
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