Desi-licious tofu chutney with dill

By Shahzadi Devje
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SERVES
5

Ingredients

  • 270 grams silken tofu half a block, drained
  • 1/2 lemon fresh, juice only
  • 1/4 teaspoon sea salt
  • 1 tablespoon olive oil extra virgin
  • 1 tablespoon dill fresh, washed, heaped spoon
  • 1/4 teaspoon chilli flakes
  • 1 garlic clove, medium

Directions

  1. Drain the tofu and cut it into medium cubes. Add the tofu to a medium-sized food processor. You could use a blender for this chutney recipe.
  2. Add the remaining ingredients to the food processor.
  3. Blend until you achieve a creamy consistency, and all the ingredients are well blended.

Notes:

  1. Always opt for silken tofu for the perfect creamy consistency.
  2. Use a fresh medium garlic clove instead of ready-made garlic. It makes all the difference.
  3. Add fresh dill. This gives this chutney a punch of flavour.
  4. You can add more chilli flakes for an additional spicy kick.
  5. Refrigerate leftover chutney in an airtight container. It tastes even better (and is creamier!) the following day.
  6. Depending on whether you use it as a chutney/dip or dressing, the serving will vary along with the nutritional information. 

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