Ingredients

• 1 (1-inch) piece peeled fresh ginger
• 3 scallions (white and green parts), cut into large pieces
• 1 cup fresh mint (leaves and some stems)
• 1 cup fresh cilantro (leaves and some stems)
• 1/4 cup plain yogurt
• 1 jalapeno, stemmed (ribs and seeds removed if you don't want dip too hot)
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1 to 2 tablespoons water, optional

Instructions

1. With the machine running, drop ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add scallions, mint, cilantro, yogurt, jalapeno, lime juice, and salt. Process to a textured paste similar in consistency to pesto, adding water to adjust the consistency, if desired.
2. Cook's Note: This chutney's also great with grilled lamb and chicken, and super as a spread for sandwiches, rice crackers, or crispy Indian pappadam.
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