Mint Chutney
This Raita Recipe (Pakistani Cilantro Sauce) is prepared by mixing chutney and yogurt to create a sauce that pairs perfectly with spicy food.
Servings: 12 servings
Calories: 31kcal
Ingredients
- 2 cup cilantro
- ¼ yellow onion (see notes)
- 1 serrano pepper (see notes)
- 1 garlic clove
- 1 tsp crushed ginger (see notes)
- 1 lemon (juiced)
- ½ tsp salt
- ½ tsp red chilli powder
- ½ tsp cumin (see notes)
- ½ amchur powder (see notes)
- ½ sugar
- ¼ cup water (if needed)
- 2 cups yogurt (see notes)
- ¼ cup milk (if needed)
Instructions
- Wash and dry the Cilantro and remove any thick stems (see notes)
- Peel the ginger and zest it.
- Slice the quartered onion.
- Remove the stem from the serrano pepper.
- Add all of the ingredients except the yogurt to the blender and pulse till you have a thin paste (see notes)
- Mix 1 tablespoon of the chutney per half cup of yogurt to make the raita.
- Freeze unused chutney in an ice tray for future use (see notes).
Notes
- Cilantro - Fresh cilantro with thin stems is the crucial ingredient in this raita recipe. Discard any thick stems, as they will make the raita runny. However, the thin stems carry a lot of flavor and aroma, so I like to use them.
- Onion - I use a quarter of a yellow onion to add bulk and flavor to this recipe. Please don't use too much, as it will alter the taste. Yellow onion is preferred, but if needed, you can substitute this with a red onion.
- Serrano - If you find this too spicy, de-seed it or use a jalapeno instead.
- Ginger - Use 1 teaspoon of crushed ginger paste or freshly zested ginger.
- Lemon - This adds flavor, keeps the herbs vibrant green, and provides a liquid base to the chutney.
- The spices - The salt, cumin, and amchur are a must, but I also like adding red chili powder. This adds a different heat than the pepper, and the 2 combine for perfect flavor.
- Water - Use water only if necessary. I keep this on hand and add only 1 tablespoon at a time.
- Yogurt - The final ingredient, this takes a simple chutney and turns it into raita.
- Milk—I use milk when the yogurt is too thick or sour. It helps create a perfect consistency and flavor.
- Freezing the chutney- I like to batch-make at least 1 cup of green chutney at a time and freeze it in an ice tray in 2-tablespoon portions. This way, I can quickly defrost a cube of the chutney and add it to my yogurt.
Nutrition
Serving: 1g | Calories: 31kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 119mg | Potassium: 99mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 0.2mg