Yogurt Chutney with Puréed Greens: The Best Yogurt Chutney with Puréed Greens Recipe from Cook'n

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	Yogurt Chutney with Puréed Greens

(Dahi ki Hari Chutni)
Category: Yogurt Chutneys
Makes about 1 1/2 cups
This basic chutney is one of the most versatile and crowd-pleasing--the ultimate companion to all types of Indian appetizers and meals. Made simply by mixing puréed fragrant greens (herbs, scallions, and chiles) and spices with plain yogurt, this chutney can also be enjoyed with non-Indian appetizers, as a dipping sauce with vegetables, or as a salad dressing. Also try it as a marinade for fish and chicken.

Print this Recipe

   1 teaspoon Chaat Masala, or to taste (or store-bought)
   4 quarter-size slices or peeled fresh ginger
   5 to 6 scallion, coarsely chopped
   1 to 3 fresh green chili peppers, such as serrano, stemmed
   2 cups coarsely chopped mixed fresh herbs, in any portion, such as cilantro, mint, parsely, dill, basil or lemon basil
   2 tablespoons fresh lime juice or lemon juice
   1 teaspoon salt, or to taste
   1/2 teaspoon coarsely ground black pepper
   1 cup nonfat plain yogurt, whisked until smooth
   Minced fresh greens of your choices (scallions, green chili pepper, or herbs)

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1. Prepare the chaat masala. Then, in a food processor or a blender, process together the ginger, scallions, and green chili peppers until minced. Add the fresh herbs and lime juice and process again until smooth, scraping the sides of the work bowl with a spatula, as needed. (If you need more liquid while processing, mix in some of the yogurt.) Add the chaat masala, salt, and pepper, and process again.

2. Place the yogurt in a serving bowl and add the pureed greens. Swirl lightly to mix, with parts of the greens visible as a garnish, Scatter the additional minced greens on top, and serve. This chutney stays fresh in the refrigerator about 1 week. Do not freeze.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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