| Preparation time | 10 min |
| Cooking Time | n/a |
| Ready In | 10 min |
| Level of Difficulty | Very Easy |
| Servings | 8 |
Ingredients
½ cup yogurt, (see notes for vegan version)3 tablespoons fresh lemon juice1 bunch cilantro, tender stems ok1 cup mint leaves, packed ( 2 x .75 ounce packages)1 medium jalapeno, sliced2 teaspoons sliced ginger1 garlic clove¼–1/2 teaspoon kosher salt,½ teaspoon sugar (or an alternative like honey, palm sugar, etc)optional: 1 tablespoon water, or just enough to get blender going – you may not need this
Directions
- Blend all ingredients in a blender or food processor until relatively smooth.
- Taste and adjust salt and lemon to your liking.
- Refrigerate until serving.
Chutney will keep 4 days in the fridge