Fresh Green Chutney
- 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
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.
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From Food Network Kitchen