Mardee's Yogurt Chutney
- 1 1/2 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
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon cayenne powder
- 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.
yogurt cheese, white onion, scallions, ginger, clove garlic, coriander leaves, mint leaves, salt, freshly ground pepper, cayenne powder
Taken from cooking.nytimes.com/recipes/6926 (may not work)