Mardee's Yogurt Chutney

Recipe from Mardee Haidin Regan

Adapted by Molly O’Neill

Published May 23, 1992

Total Time
5 minutes
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—Molly O'Neill

Featured in: FOOD; DIPPING LIGHTLY

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Ingredients

Yield:Four servings

  • 1 ½ cups yogurt cheese

  • 2 tablespoons minced white onion

  • 1 tablespoon minced scallions

  • 1 tablespoon minced ginger

  • 1 clove garlic, peeled, minced

  • 2 tablespoons minced coriander leaves

  • 2 tablespoons minced mint leaves

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • ¼ teaspoon cayenne powder

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 14 milligrams cholesterol; 101 calories; 4 grams saturated fat; 6 grams fat; 280 milligrams sodium; 8 grams protein; 4 grams sugar

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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