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1 cup chopped onion
1 cup plain whole-milk yogurt
2 1/2 cups packed mint leaves (about 5 1/2 ounces)
2 1/2 cups packed cilantro leaves (about 5 1/2 ounces), roughly chopped
2 tablespoons thinly sliced peeled ginger
1/2 cup green bell pepper, roughly chopped
1 tablespoon sugar
1/4 cup lime juice
Put the onion, yogurt, mint, cilantro, ginger, and bell pepper in a blender and puree until smooth.
Transfer the chutney to a bowl and whisk in the sugar, salt to taste, and lime juice. The chutney
keeps, its surface covered with plastic wrap, in the refrigerator for 2 days, or in an airtight
container in the freezer for 4 to 6 weeks.