Leeks with Chili Garlic Chutney and Lemon Yogurt
Tender caramelised leeks are topped with a fiery chili‑garlic chutney enriched by dried porcini and soy sauce, then drizzled with a bright lemon‑yogurt sauce. The contrast of heat and coolness makes this vegetarian dish a satisfying dinner served with warm flatbread.
Maker: 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬
From: Instagram(view original)
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Cooking context
50 min estimated total time for 2 servings.
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Ingredients
- 1 leek
Chili Chutney
- 1 red chili
- 1 tsp dried porcini mushrooms
- 1 garlic
- 1 tbsp Aleppo chili flakes
- 1 ginger
- 1 tbsp soy sauce
- a few neutral oil
Yogurt Sauce
- 1 cup Greek yogurt
- 1 lemon
- 1 garlic clove
Instructions
- 1Finely chop the large red chili, grind the dried porcini mushrooms into a fine powder, and slice the garlic cloves thinly.
- 2Heat a few tablespoons of rapeseed (neutral) oil in a pan over medium heat and shallow‑fry the sliced garlic until golden and crisp; drain on paper towels and set aside to cool.
- 3In a mortar, combine the chopped red chili, powdered porcini, the fried garlic, Aleppo chili flakes, grated ginger, soy sauce, and a drizzle of the remaining oil; crush and mix into a coarse chutney, adjusting seasoning with salt and, if desired, a pinch of sugar.
- 4In a small bowl, whisk together the Greek yogurt, freshly squeezed lemon juice, and the remaining garlic clove (minced) until smooth; season with a little salt.
- 5Rinse the large leek, trim the root and dark green ends, then cut into thirds (or quarters) lengthwise and halve each piece.
- 6Add a splash of the leftover oil to the same pan, place the leek pieces cut‑side down over low‑medium heat, cover with a lid and cook for about 10 minutes until they begin to soften and brown.
- 7Flip the leeks, reduce the heat slightly, and continue to cook uncovered for another 10 minutes, turning occasionally, until the leeks are deeply caramelised; season with salt to taste.
- 8Arrange the caramelised leeks on a serving plate, spoon the chili garlic chutney over them, drizzle the lemon‑yogurt sauce around, and garnish with fresh red chili slices. Serve immediately with warm flatbread.
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Frequently asked questions
- How long does it take to make Leeks with Chili Garlic Chutney and Lemon Yogurt?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Leeks with Chili Garlic Chutney and Lemon Yogurt recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Leeks with Chili Garlic Chutney and Lemon Yogurt recipe come from?
- It was shared by 𝗠𝗔𝗫 𝗝𝗔𝗥𝗠𝗘𝗬 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.