Mint-Cilantro Chutney

The Boyfriend and I had an amazing Indian feast the other night.  I will be sharing the recipes I created with both vegan and vegetarian options.  He made goat curry; obviously, I didn't eat any of that and I won't be sharing that recipe.

So, onto the chutney recipe.  Plain yogurt (vegan or dairy both work super well.  I recently tried Wildwood Plain Soy Yogurt and love it!) mint, cilantro, garlic, salt and olive oil create such a wonderfully simple sauce.  It helps tame the heat and adds a lovely acidity and brightness to any dish you serve it with.

 

Cilantro -Mint Chutney

• 2 cups plain yogurt (vegan or dairy) 
• 2 large cloves garlic
• 1 cup fresh mint
• 1/2 cup fresh cilantro
• 1 tsp salt
• 1 tbsp olive oil 

Method:

• In a food processor , process the garlic and salt into a paste; add the yogurt and herbs and process until smooth.  Stir in the olive oil at the end.  Let chutney chill for at least 2 hours before serving for best results. 

 Stay tuned for the rest of the recipes.  Those that aren't naturally vegan will have both vegan and vegetarian options:

• Muttur Paneer
• Chappatis
• Cilantro-Cumin Basmati Rice
• Spicy Tomato-Onion Chutney