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Desi-licious tofu chutney with dill
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
- 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.
- Add the remaining ingredients to the food processor.
- Blend until you achieve a creamy consistency, and all the ingredients are well blended.
Notes:
- Always opt for silken tofu for the perfect creamy consistency.
- Use a fresh medium garlic clove instead of ready-made garlic. It makes all the difference.
- Add fresh dill. This gives this chutney a punch of flavour.
- You can add more chilli flakes for an additional spicy kick.
- Refrigerate leftover chutney in an airtight container. It tastes even better (and is creamier!) the following day.
- Depending on whether you use it as a chutney/dip or dressing, the serving will vary along with the nutritional information.
