Cilantro Mint Green Chutney Dip
A versatile sauce / dip that goes great with tandoori chicken, kabobs, cheese, and grilled vegetables!
- 2 cups Cilantro Leaves chopped
- 1/2 cup Mint
- 1 to 2 each Green Chilies stem and seeds removed
- 3/4 cup Yogurt
- 1 Tbsp Ginger Garlic Paste (1:1 ratio)
- 1/4 tsp Cumin
- 1 tsp Salt
Clean and dry the cilantro and mint leaves.
Add the herbs to the processor / blender along with the rest of the ingredients.
Puree until all is mixed well and a smooth sauce like texture is achieved.
The sauce is now ready to serve or be stored in the refrigerator until needed.