This recipe was created to accompany Crudités and Grilled Sausages with Sweet and Hot Chutneys.
Recipe information
Yield
Makes about 2 cups
Ingredients
2
cups (packed) fresh mint leaves
2
cups (packed) fresh cilantro leaves
2
/3 cup cider vinegar
1
/4 cup sugar
4
jalapeño chilies, seeded
1
2-inch fresh ginger piece, peeled, cut into 1/2-inch pieces
1
teaspoon salt
1
/2 cup plain yogurt
Need to make a substitution?
Preparation
Combine all ingredients except yogurt in processor and blend until very finely chopped. Mix in yogurt. Transfer to bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)