Mardee's Yogurt Chutney

Recipe from Mardee Haidin Regan

Adapted by Molly O'Neill

Total Time
5 minutes
Rating
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Featured in: FOOD; DIPPING LIGHTLY

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Ingredients

Yield:Four servings
  • 1½cups yogurt cheese
  • 2tablespoons minced white onion
  • 1tablespoon minced scallions
  • 1tablespoon minced ginger
  • 1clove garlic, peeled, minced
  • 2tablespoons minced coriander leaves
  • 2tablespoons minced mint leaves
  • ½teaspoon salt
  • ¼teaspoon freshly ground pepper
  • ¼teaspoon cayenne powder
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

101 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 8 grams protein; 280 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the yogurt in a large bowl. Stir in the remaining ingredients until well blended. This dip can be stored in the refrigerator in a closed container for up to 24 hours. Serve with crudites, grilled bread, flat bread or crackers.

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Credits

ADAPTED FROM MARDEE HAIDIN REGAN

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