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
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.)
