Description
This Labneh with Golden Berry Chutney is a fantastic spread that pairs perfect with Homemde Pita Bread. You could also use these two things individually, like the labneh for sandwiches, wraps or salads, and the chutney in cheeseboards or on toast.
Ingredients
Units
Scale
For the Labneh
- 2 cups 5% fat plain Greek yogurt
- 1/2 tsp kosher salt
For the Golden Berry Chutney
- 2 cups golden berries, topped and sliced
- 1/3 yellow onion, chopped
- 1/3 tsp mustard seeds
- 1/4 tsp chili flakes
- 1 tsp ground ginger
- 1/2 cup distilled white vinegar
- 1/4 tsp kosher salt
- 1/3 cup coconut sugar
Instructions
Make the Labneh
- Place a large strainer over a medium sized mixing bowl and set aside.
- In a separate mixing bowl, mix the yogurt and salt. Transfer the yogurt mix to a cheesecloth and place the cheesecloth over the strainer on top of the bowl. Make sure the strainer hangs freely without touching the bottom of the bowl. Refrigerate for 24 hours, letting the juices of the yogurt drain to the bottom bowl.
- Remove the labneh from the cheesecloth and enjoy right away, or store in an airtight container in the refrigerator for later use.
Make the Golden Berry Chutney
- Add golden berries, onion, ginger, mustard seeds, chili flakes, salt and vinegar to a medium sized sauce pan and bring to a gentle simmer for 30 minutes, or until berries begin to soften and break down.
- Stir in the coconut sugar and stir constantly until the sugar dissolves. Continue to let it simmer for another 15-20 minutes, stirring occasionally to prevent mixture from burning.
- The golden berry chutney is ready once it reaches your ideal thickness, make sure it’s a little runny but also nice and chunky.
Notes
- The Labneh recipe makes 2 cups and lasts fresh in the refrigerator for ~1 week.
- The Golden Berry recipe makes 1/2 cup and lasts fresh in the refrigerator for ~4 weeks.
- Prep Time: 12 hours
- Cook Time: 50 mins
- Category: Sides
- Method: Stove top
- Cuisine: Middle Eastern