Rachel’s Cilantro-Mint Chutney and Raita

Photograph by Elisabeth Nara.

Image via Wikipedia

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.


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About Kate Soto


2 responses to “Rachel’s Cilantro-Mint Chutney and Raita”

  1. anjelina says :

    Mint Chutney looking enticing and delicious.

Trackbacks / Pingbacks

  1. Okra (Bhindi) Raita Recipe « The Cooking Channel - March 16, 2011

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