Fresh Green Chutney

Preparation Time5 mins

DifficultyEasy

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Ingredients

2 cups packed baby spinach

1/2 cup packed fresh coriander leaves

1/2 cup Greek yoghurt

1/2 jalapeno, seeds removed if less heat desired

Salt

Method

Blend or pulse the spinach, coriander, yoghurt, jalapeno, 2 tablespoons water and 3/4 teaspoon salt in a blender or food processor until smooth and creamy. Refrigerate in an airtight container for up to 2 days.

From Food Network Kitchen

Vegetarian
Indian

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