Colorful and creamy Cilantro-Yogurt Chutney aids in curbing the heat in spicy dishes like Curry-Spiced Shrimp.
Makes 1 1/2 cups
1 cup coarsely chopped fresh cilantro
1/4 cup fresh mint leaves
3 green onions, chopped
1 jalapeño pepper, seeded and chopped
1 teaspoon grated fresh ginger
1 garlic clove, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup plain yogurt, drained
Combine first 10 ingredients in a food processor or blender; process until smooth, stopping to scrape down sides, if necessary. Transfer mixture to a bowl, and stir in yogurt. Refrigerate until ready to serve (up to 4 days).