Ingredients and Weight:
- 1 pound fresh cilantro, washed and stems removed
- 1/2 pound fresh mint, washed and stems removed
- 1/4 cup fresh serrano peppers, seeded and minced
- 1 large green apple, peeled and cored
- 2 cups plain yogurt
- 1/2 cup olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Preparation Time:
10 minutes
Cooking Time:
None
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Combine all ingredients in a food processor or blender.
- Process until smooth and well-blended.
- Transfer chutney to a serving bowl and refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 120 per 1/4 cup serving
- Fat: 4g
- Protein: 3g
- Carbohydrates: 11g
- Fiber: 2g
Dish Characteristics:
- Bright green color
- Fresh and herbaceous flavor with a hint of spice
- Creamy and spreadable texture
- Versatile accompaniment to grilled meats, fish, or vegetables
User Comments:
- "This chutney is so refreshing and flavorful. It complements grilled chicken perfectly."
- "I love the slightly spicy kick from the serrano peppers."
- "The creamy yogurt base makes it smooth and easy to spread."
- "This chutney is a must-try for anyone who enjoys Indian cuisine or fresh dips."
- "It's a great way to add a burst of color and flavor to any meal."
Special Precautions and Tips:
- If you prefer a milder chutney, use fewer serrano peppers or remove the seeds altogether.
- Taste and adjust the seasonings to your preference.
- Chutney can be stored in the refrigerator for up to 5 days.
