Your folders
Your folders
Export 5 ingredients for grocery delivery
To a blender, add the cilantro, mint, lemon juice, chile, and 3 tablespoons of cool water. Puree until smooth, then transfer the chutney to a medium bowl. Stir in yogurt and season to taste with salt. Serve immediately or cover and refrigerate until ready to serve. Cilantro mint chutney keeps well in the fridge for up to 24 hours.
Your folders

864 viewscooking.nytimes.com
Your folders

323 viewsvietworldkitchen.com
Your folders

150 viewscarolinescooking.com
5.0
(1)
Your folders

622 viewsfeastingathome.com
4.9
(37)
Your folders

662 viewspipingpotcurry.com
4.6
(14)
Your folders

319 viewsfoodandwine.com
Your folders

244 viewscookwithmanali.com
4.8
(24)
Your folders

154 viewsculinaryshades.com
5.0
(2)
Your folders

227 viewshoneywhatscooking.com
5.0
(5)
Your folders

299 viewsallrecipes.com
4.3
(50)
Your folders

248 viewstasteofhome.com
Your folders

520 viewscooking.nytimes.com
Your folders

840 viewsvegrecipesofindia.com
4.9
(33)
Your folders

485 viewsindianhealthyrecipes.com
5.0
(15)
Your folders

655 viewsspicecravings.com
5.0
(1)
Your folders

565 viewsspicecravings.com
4.5
(2)
Your folders
409 viewsspicecravings.com
Your folders

268 viewsmanjulaskitchen.com
5.0
(1)
Your folders

538 viewsspiceupthecurry.com
5.0
(1)