Recipe: Cilantro-Mint Chutney

The Parkdale Market has lots of fresh herbs for sale right now, and I've got a hankering for Indian food. I just might have to make a mess of "Yum!" for supper tonight. ;) I've made a few variations of this Indian-style chutney, and have enjoyed each and every one. It is a lovely cool counterpart to hot curries, but has enough of a kick on its own to get your engines revving! I generally use chocolate mint when I make it, but any mint will do.

Ingredients:

• 3/4 cup (packed) fresh mint leaves
• 1/2 cup (packed) fresh cilantro
• 1 Tbsp fresh lime/lemon juice
• 2 Tbsp minced fresh ginger
• 1 jalapeño chili, seeded and minced
• 1/3 cup (or more) plain yogurt

Blend ingredients in blender or food processor. This chutney can be made a day ahead and refrigerated.

I have also added the following ingredients on occasion, just to change things up a bit:

• 1 tsp garam masala
• 1/3 cup spring onions, chopped
• 2 tsp cumin seed