Yoghurt chutney

From issue #1.

    INGREDIENTS

    1 cup plain, Greek-style yoghurt
    1⁄2 cup mint leaves, chopped
    1⁄2 cup coriander leaves, chopped
    1 green chilli, finely sliced
    2 cm piece fresh ginger, grated
    1 clove garlic, crushed
    sea salt

    METHOD

    Combine all the ingredients for the yoghurt chutney together in a bowl and refrigerate until ready to serve.

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