A Taste of Julie Jordan

This refreshing mint and fresh cilantro chutney is a great use of your garden, and of those huge bunches of cilantro you buy at Wegmans. I love this with everything. It’s one of those condiments you gobble it up in Indian restaurants.

Yield: Serves 4

• 1 ½ cups lightly packed mint leaves, any kind
• 1 ½ cups fresh cilantro, lightly packed
• ½ to 1 green jalapeno pepper, depending on how hot you like things
• Juice ½ lemon or lime
• ½ teaspoon salt
• 1 ½ teaspoons sugar or your favorite sweetener
• 3 tablespoons plain yoghurt, Greek-style or regular

1. Wash the mint and cilantro. Discard any tough stalks, but keep the soft ones for flavor.
2. Blend all ingredients except yoghurt together in a food processor.
3. Mix in yoghurt.
4. Taste and add more salt in necessary.
5. Refrigerate. It is best fresh, but keeps for 4 or 5 days. If you do keep it, add a bit more yoghurt before serving to moisten it up.

Variations: Try different mints! I haven’t tried it yet with shiso (perilla) which is a mint. But I’ll bet it would be great.