1/2 cup yogurt, (see notes for vegan version)
3 tablespoons fresh lemon juice
1 bunch cilantro, tender stems ok
1 cup mint leaves, packed ( 2 x .75 ounce packages)
1 medium jalapeno, sliced
2 teaspoons sliced ginger
1 garlic clove
1/4–1/2 teaspoon kosher salt,
1/2 teaspoon sugar (or an alternative like honey, palm sugar, etc)
optional: 1 tablespoon water, or just enough to get blender going – you may not need this
Blend all ingredients in a blender or food processor until relatively smooth. Taste and adjust salt and lemon to your liking. Refrigerate until serving. Chutney will keep 4 days in the fridge.