Yoghurt chutney

From issue #1.


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


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