Mint Cilantro Chutney

• servings: About 1.5 cups
• active time: 10 minutes
• total time: 10 minutes

Ingredients

Juice from 1/2 lime

1/2 Roma tomato

1 teaspoon of salt

3-5 fresh birds eye chilis (or 2 to 3 serrano/jalapeno)

Large handful of fresh cilantro

15 fresh mint leaves

Coconut Greek yogurt to achieve creamy consistency.

Directions

- Begin by cutting the stems off of the chili peppers and optionally removing the seeds if desired.

- Add the lime juice, roma tomato, salt, cilantro, mint, and the chiles to a blender. Blend until smooth.

- Add the coconut greek yogurt in small spoonfuls, blending each time until a well incorporated and smooth mixture forms.

- Adjust the citrus, salt, and spicy levels to your liking by adding more lime juice, salt, chiles, and yogurt as necessary.

- Pour the contents into a bowl and serve with naan, chicken kathi rolls, kebabs, or anything else you desire!

Notes

The chutney has a little bit of a kick to it, but the yogurt, tomatoes, lime juice, and mint helps cool it down quite a lot. Don't be afraid!