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
Preparation
Pulse ginger, jalapeño, cilantro, mint, yogurt, lemon juice, oil, and chaat masala in a food processor until smooth; season with salt.
Recipe notes
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