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Photo: Anne Liles

Cilantro-Yogurt Chutney

Colorful and creamy Cilantro-Yogurt Chutney aids in curbing the heat in spicy dishes like Curry-Spiced Shrimp.

This recipe goes with Curry-Spiced Shrimp

Coastal Living JULY 2013

  • Yield: Makes 1 1/2 cups

Ingredients

  • 1 cup coarsely chopped fresh cilantro
  • 1/4 cup fresh mint leaves
  • 3 green onions, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup plain yogurt, drained

Preparation

Combine first 10 ingredients in a food processor or blender; process until smooth, stopping to scrape down sides, if necessary. Transfer mixture to a bowl, and stir in yogurt. Refrigerate until ready to serve (up to 4 days).

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Cilantro-Yogurt Chutney recipe

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