The Boyfriend and I had an amazing Indian feast the other night. I will be sharing the recipes I created with both vegan and vegetarian options. He made goat curry; obviously, I didn't eat any of that and I won't be sharing that recipe.
So, onto the chutney recipe. Plain yogurt (vegan or dairy both work super well. I recently tried Wildwood Plain Soy Yogurt and love it!) mint, cilantro, garlic, salt and olive oil create such a wonderfully simple sauce. It helps tame the heat and adds a lovely acidity and brightness to any dish you serve it with.
Cilantro -Mint Chutney
2 cups plain yogurt (vegan or dairy)
2 large cloves garlic
1 cup fresh mint
1/2 cup fresh cilantro
1 tsp salt
1 tbsp olive oil
In a food processor , process the garlic and salt into a paste; add the yogurt and herbs and process until smooth. Stir in the olive oil at the end. Let chutney chill for at least 2 hours before serving for best results.
Stay tuned for the rest of the recipes. Those that aren't naturally vegan will have both vegan and vegetarian options