Total time: 10 minutes | Makes 2 1/2 cups
Note: Gurinder Chadha accompanies her spicy version of Thanksgiving dinner with this Indian chutney.
- 2 cups plain yogurt
- 1 onion, diced
- 1 large bunch fresh mint, leaves only
- 3 tablespoons lemon juice
- 2 small serrano peppers, minced
Step 1Combine yogurt, onion and mint leaves with lemon juice, peppers and salt to taste in food processor and process until blended.
Each 1/4 cup:
121 calories; 98 mg sodium; 10 mg cholesterol; 3 grams fat; 20 grams carbohydrates; 5 grams protein; 1.24 gram fiber.
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