Spicy Mint Chutney
Makes about 24 ounces
1 bunch mint, leaves only
2 bunches cilantro, leaves and stems
3/4 cup chopped onion
1/2 cup fresh squeezed lemon juice
2 fresh serrano chilies
2 tablespoons fresh ginger
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon toasted and ground cumin
1/4 teaspoon cayenne pepper
3/4 cup yogurt
Combine all ingredients in a food processor and blend until you get the desired consistency.
Tip: It works best to add the yogurt last, as the weight on top of the leaves makes for easier blending. These quantities fill a large processor bowl, so you may want to cut the recipe in half.