Fresh green chutney from Madhur Jaffrey's Quick and Easy Indian Cooking.
- 8 Tablespoons plain yogurt divided
- 2 heaping Tablespoons coarsely chopped mint
- 2 heaping Tablespoons coarsely chopped cilantro
- 1 Tablespoon lemon juice
- kosher salt to taste
Put 2 Tablespoons yogurt, mint, cilantro, lemon and salt in a blender or food processor and blend until smooth.
Beat remaining 6 Tablespoons yogurt in a bowl and add herb/yogurt mixture, stirring until mixed. Refrigerate until ready to use.