Photo by Peden + Munk
Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry. This recipe is from Gunpowder, an Indian restaurant in London.
Ingredients
1
(1 1/2)-inch piece ginger, peeled, chopped
1
jalapeño, seeds removed, chopped
1
1/2 cups cilantro leaves with tender stems
1
1/2 cups mint leaves
1
/3 cup plain whole-milk Greek yogurt
4
teaspoons fresh lemon juice
4
teaspoons vegetable oil
1
teaspoon chaat masala
Kosher salt
Need to make a substitution?
Preparation
Pulse ginger, jalapeño, cilantro, mint, yogurt, lemon juice, oil, and chaat masala in a food processor until smooth; season with salt.