Blend all ingredients in a hand blender or possibly a food processor until smooth, occasionally sweeping the amount down from the wall of the blender jar.
Season to taste and refrigerate before serving.
arises, which can be kept covered with a tiny bit of oil in the refrigerator for weeks.
Drizzle the chutney over baked Indian snacks like bhajias, pakoras and poppadoms.
Tip: Use plain or light yogurt, yes, as needed!
Related Recipes:
Broiled Char with Tomatoes and ZucchiniGut the char, remove the gills and rinse the fish. Remove the bones from the belly side. Filling: Peel the...
VichyssoiseClean the leeks, removing the green parts generously. Cut the white part of the leek into very fine slices...
Chili Yogurt Chicken with Tomato Bell Pepper SalsaFor the chili yogurt chicken, the day before, put all the marinade ingredients in a food processor and blend...
Tangerine ShakeFor the tangerine skake, peel the tangerines and squeeze the lime. Put the peeled tangerines together with the...
Summer Salad of Grilled Vegetables with Romesco Salad SauceRomesco sauce in stock: 1. toast bread in 2 tbsp. oil in a frying pan until brown on both sides. Set aside on...
Apple Strudel CookiesFor the apple strudel cookies, finely grind the apple chips with a food processor. Cream the butter with...
Pork Belly with Chocolate Chili GlazePreheat the oven to 190 degrees. Put the garlic cloves in a gratin dish, drizzle with oil and bake for 10-15...
Green Mint JellyBriefly rinse the mint leaves under cold water and drain well. Then pour the boiling water and infuse for at...
Crispy Strawberry TartletsFinely crumble the rusks in a food processor or possibly in a bag with a pastry roller, knead together with...
Chocolate Yogurt with Vanilla and Apricot SauceFor the chocolate yogurt with vanilla and apricot sauce, first prepare the sauce. Prepare the apricots (wash...