CORIANDER YOGURT CHUTNEY
2 small bunches cilantro, 60-65 grams each, hard stems removed
1 green chili, or to taste
1/2 inch ginger, 7 grams
1/4 teaspoon roasted cumin powder
1/8 teaspoon masala, optional
pinch black pepper
salt, to taste, around 1/2 teaspoon
2 teaspoons lemon juice
1/2 teaspoon sugar
1/4 cup yogurt
Add coriander leaves in a blender. Make sure to remove the hard stems from the leaves. Softer stems are okay to use, but mostly try to use only the leaves. Add green chili, ginger, cumin powder, masala, black pepper, salt, lemon juice and sugar.
Add yogurt to the blender. Blend it all together to a smooth consistency. Keep the chutney refrigerated.
Feel free to add more yogurt if you like. (More yogurt=less spicy chutney). Add more green chilies for a spicier chutney.
Recipe and photo: Elize de Kock