WHY THIS RECIPE WORKS: This herb-based chutney comes together in a flash in the food processor, with no need to chop the herbs in advance. We used a 2:1 ratio of grassy cilantro leaves to sweet mint leaves for the herbal flavor here, and chose whole-milk yogurt for a creamy base. A little sugar added balance, while the onion and cumin delivered a savory punch. We prefer to use whole-milk yogurt here but low-fat yogurt can be substituted; do not use nonfat yogurt. Dollop this chutney on grilled chicken or spread it on flatbread or naan.
Makes: about 1 cup
Total time: 10 minutes
INGREDIENTS:
- 2 cups fresh cilantro leaves
- 1 cup fresh mint leaves
- ⅓ cup plain whole-milk yogurt
- ¼ cup finely chopped onion
- 1 tablespoon lime juice
- 1½ teaspoons sugar
- ½ teaspoon ground cumin
- ¼ teaspoon salt
INSTRUCTIONS:
- Process all ingredients in food processor until smooth, about 20 seconds, scraping down sides of bowl as needed. (Chutney can be refrigerated for up to 2 days.)
