YOGURT-MINT CHUTNEY
Delicious and goes great with BBQ skewers (vegetarian or otherwise!).
Provided by stellarr
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Grind green onions, mint, olive oil, lemon juice, and red pepper flakes in a food processor to a coarse paste; transfer to a bowl. Add yogurt, salt, and black pepper; stir with a fork until blended.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 2.7 g, Cholesterol 7.5 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 2 g, Sodium 411.4 mg, Sugar 1.7 g
YOGURT CHEESE
A delicious, creamy cheese that perks up bagels and sandwiches. Very simple to make and the variations are endless. Try to use a full fat yogurt such as Balkan style. You could easily experiment with many other ingredients such as, chopped olives, fresh herbs or sweet ingredients.
Provided by LISAMONIQUE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P2DT5m
Yield 16
Number Of Ingredients 4
Steps:
- Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
- Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
- Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 29 calories, Carbohydrate 2.4 g, Cholesterol 6 mg, Fat 1.5 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 93.9 mg, Sugar 2.1 g
MINTY YOGURT CHUTNEY
Sometimes Indian cooks use yogurt to make a cooling, barely-spicy raita sauce to accompany a meal. But for snacking, and to give a lift to anything that dips into it, you can also make yogurt into a fiery chutney.
Provided by David Tanis
Categories quick, condiments, sauces and gravies
Time 15m
Yield About 1 cup
Number Of Ingredients 8
Steps:
- Using a food processor or blender, grind mint, cilantro, chiles, scallions, salt, sugar and cayenne to a purée, adding a small amount of water if necessary.
- Transfer mixture to a small bowl, stir in yogurt and mix well. Taste and adjust seasoning. It should be very spicy.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 478 milligrams, Sugar 11 grams
EASY YOGURT CHEESE
Once you've discovered how easy it is to make this tangy cheese, you'll find many ways to use it -- on top of baked potatoes, spread on crackers or bread, or served as a dip for chips or blanched vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/4 cups
Number Of Ingredients 5
Steps:
- Line a fine-mesh sieve with a coffee filter, paper towel, or dampened cheesecloth; rest sieve over a large glass measuring cup or a deep bowl.
- Fill lined sieve with yogurt. Cover measuring cup with plastic wrap, and refrigerate overnight.
- Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in salt. Yogurt cheese may be stored and refrigerated for up to 1 week in an airtight container. Pour off any liquid that may have accumulated.
- WITH GARLIC AND CHIVE: cook garlic clove in boiling water for 1 minute; remove garlic, and chop finely. Stir garlic and fresh chives into Yogurt Cheese.
- WITH BLACK PEPPER: Stir ground pepper into Yogurt Cheese.
YOGURT CHUTNEY WITH PURéED GREENS
Number Of Ingredients 10
Steps:
- 1. Prepare the chaat masala. Then, in a food processor or a blender, process together the ginger, scallions, and green chili peppers until minced. Add the fresh herbs and lime juice and process again until smooth, scraping the sides of the work bowl with a spatula, as needed. (If you need more liquid while processing, mix in some of the yogurt.) Add the chaat masala, salt, and pepper, and process again.2. Place the yogurt in a serving bowl and add the pureed greens. Swirl lightly to mix, with parts of the greens visible as a garnish, Scatter the additional minced greens on top, and serve. This chutney stays fresh in the refrigerator about 1 week. Do not freeze.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
YOGURT CHEESE CHUTNEY WITH MINCED GREENS
Number Of Ingredients 12
Steps:
- 1. Prepare the cumin and the chaat masala. Then, place the yogurt in a colander or a fine-mesh strainer lined with muslin or 4 layers of cheesecloth set over a bowl. Allow to drain about 2 hours in the refrigerator. Transfer to a serving bowl, then whisk with a fork until smooth.2. Add the scallion, cilantro, mint, ginger, green chili pepper, lemon juice, chaat masala, sugar, and half the cumin, and mix well. Adjust the seasonings. Garnish with the remaining cumin seeds and the paprika, and serve immediately or refrigerate about 1 week. Do not freeze.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MARDEE'S YOGURT CHUTNEY
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 5m
Yield Four servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 282 milligrams, Sugar 4 grams
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