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Walnut and Yogurt Chutney

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    Source: www.culinarycafe.comReport recipe

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    Nutrition Info . . .

    VitaminsA
    MineralsNatrium, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cups walnut halves or pieces ( 1/2 pound)

    2. 3 green serrano chiles, ends trimmed

    3. 2 garlic cloves, halved

    4. 1 cup plain yogurt

    5. 1/2 teaspoon salt

    Instructions Jump to Ingredients ↑

    1. In a food processor, combine the walnuts, chiles and garlic and process until the mixture has the consistency of chunky peanut butter. Blend in half of the yogurt and the salt. Add the remaining yogurt for a thinner consistency.

    2. MAKE AHEAD:

    3. The prepared chutney can be refrigerated, covered, for 2 days.

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