Thursday, September 13, 2007

Indian Herb Chutney

I have not been to India, but adore the food that Indian friends make and share with me. So, while this recipe may not be ‘authentic’ it sure is tasty.
Dinner couldn't be easier-- marinate a few chicken breasts in bottled or powdered tandoori marinade, grill until a bit charred (but still juicy inside) and drizzle with this cooling sauce. Tastes gourmet without the effort.

½ and English or 1 whole garden variety cucumber, peel and seeds removed
20 fresh mint leaves
1 small bunch cilantro (koriander)
1 tablespoon lemon juice
3 tablespoons plain (nature) yogurt
¼ to ½ teaspoon salt

1) Roughly chop cucumber into large chunks.

2) Whiz everything together in a food processor or blender until fairly smoothish.

3) Store in the refrigerator until ready to use (up to 2 days). Serve over spicy-hot grilled tandoori chicken or fish.

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