A bright, punchy dressing using mustard and green chutney together for extra acidity, herbal notes, and a little heat on top of the bowl.
By mansi
Servings
4
2 tbsp Dijon mustard
3 tbsp Green chutney
2 tbsp Fresh lemon juice
3 tbsp Extra virgin olive oil
2 tbsp Plain yogurt
1 clove Garlic
0.5 tsp Honey
0.5 tsp Black pepper, freshly ground
0.25 tsp Salt
1 tbsp Cold water
Calories
139 kcal
Protein
1g
Carbs
5g
Fat
13g
Sugar
3g
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Make the Dressing
1. Finely grate or mince the garlic clove and add it to a small bowl or jar.
1 clove Garlic
2. Add the Dijon mustard, green chutney, lemon juice, yogurt, honey, salt, and black pepper to the bowl. Whisk everything together until smooth and uniform.
2 tbsp Dijon mustard,
3 tbsp Green chutney,
2 tbsp Fresh lemon juice,
2 tbsp Plain yogurt,
0.5 tsp Honey,
0.5 tsp Black pepper, freshly ground,
0.2 tsp Salt
3. Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing into a cohesive, slightly creamy consistency. If the dressing feels too thick, whisk in the cold water to loosen it to a pourable consistency.
3 tbsp Extra virgin olive oil,
1 tbsp Cold water
4. Taste and adjust — add a little more lemon juice for extra brightness, more chutney for heat and herb punch, or a pinch more salt as needed. Use immediately drizzled over your bowl, or store in a sealed jar in the fridge for up to 3 days. Shake or whisk again before serving.
3 tbsp Green chutney,
2 tbsp Fresh lemon juice,
0.2 tsp Salt
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By mansi