2 cups lightly packed fresh cilantro leaves
1 cup lightly packed fresh mint leaves
1 small yellow onion, minced
1 garlic clove, minced
1/2 teaspoon ground cumin or tandoori spice
1 serrano chili, seeded and minced (include some seeds to increase heat of the chutney)
1/2 teaspoon sugar
1 teaspoon of kosher salt
2 Tablespoons of fresh lemon juice
1/3 cup plain yogurt
In a food processor, combine the cilantro, mint, onion, garlic, cumin, chili, sugar, salt, lemon juice and yogurt. Puree until smooth, 2 to 3 minutes.
Transfer the chutney to a bowl, cover and refrigerate until ready to serve. The chutney keeps for up to 3 days refrigerated.
Makes approximately 1 and 1/2 cups.
Serve with Samosas or Naan