Rachel’s Cilantro-Mint Chutney and Raita
Here are Rachel’s recipes for the yummy chutney and raita. Enjoy!
Cilantro Mint Chutney
Adapted from Madhur Jaffrey
Time: 5 minutes
6 tbsp. plain yogurt
2 tbsp. mint leaves
¼ c. cilantro leaves and stems
1 tbsp. lemon juice
1/2 tsp. sugar
2 dashes cayenne pepper, or more to taste
¼ tsp. salt, or more to taste
Combine ingredients in a blender or a small food processor and process until smooth, scraping down sides of bowl once or twice. Taste for salt and cayenne, adding more as needed. Refrigerate up to 2 days. Taste for salt and cayenne before serving.
Gujarati Cucumber Raita
from Madhur Jaffrey’s The World Vegetarian
1 c. plain yogurt
1/2 tsp. salt
½ tsp. sugar
1/8 tsp. cayenne
1 medium cucumber, peeled and grated
1 tbsp. peanut or canola oil
½ tsp. brown mustard seeds
¼ tsp. cumin seeds
Put yogurt in bowl and beat lightly with a fork.
Add salt, sugar, cayenne and mix. Add grated cumcumber and mix again.
Set oil over medium-high heat in frying pan. When hot add mustard and cumin seeds. As soon as the seeds begin to pop pour mixture into yogurt mixture, then stir. Serve chilled.