3/4c to 1c sour cream*
zest of 1 lemon
1-2T lemon juice
1t± Penzeys Trinidad spice
1T Coriander (cilantro) Chutney
1T dried parsley
Combine all these in a shaker container.
I think you could easily substitute whole milk, full fat, plain Greek yogurt* when using this on anything East Indian. Chunky meat or vegetable curries, dal, curried rice. . .
If you omit the lemon, and Trinidad spice...add some cumin, salt and black pepper to the sour cream...it would be wonderful on tacos or drizzled on a bowl of chili. . .Lin
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