Yogurt Chutney Recipe

Spicy Chutney of Yogurt with Peanuts

Mix together and set aside:

1/2 cup yogurt

1/2 cup water

1 Tablespoon sour cream

1 Tablespoon Peanut Chutney (see below)

1/2 teaspoon salt

In a small saucepan, heat until the seeds pop:

1/2-1 Tablespoon vegetable oil

pinch hing

1 teaspoon fresh coriander leaves (cilantro), chopped

1/2 teaspoon cumin/mustard/sesame seed mixture

1/4 teaspoon turmeric

1/8 teaspoon hot red pepper powder

1 clove garlic, minced

Pour the hot spice mixture into the yogurt mixture, and add:

1/2 teaspoon sugar

more water as needed to make the consistency either like heavy cream or a thin paste

Stir well, breaking up any lumps to make a smooth consistency. This chutney goes very well with Tomato Pancakes or with Sweet Filled Paratha.

Below is the recipe for Peanut Chutney in the amount needed for this recipe. The full recipe is also in the book.

Grind together into a fine powder:

1 Tablespoon roasted peanuts

1/4 teaspoon cumin/coriander powder

pinch hot red pepper powder

pinch salt

pinch hing

Category	Chutneys
Servings	Makes 1 1/2 cups	Serving Size	1-2 tsp
Calories	5	Protein	0 g
Fat	0.4 g	Carbohydrates	0 g

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