• 2 cups mint leaves
• 1 jalapeno pepper, deseeded
• 1 cup cilantro leaves
• 1 small piece ginger
• 2 cloves garlic
• 1/4 cup milk kefir or yogurt
• 1 tbsp lemon juice
• Salt to taste

Blend all ingredients into a paste, except the kefir/yogurt and salt. Pour the paste into a serving bowl then mix kefir/yogurt and salt. This will keep for 1 week in a glass container in the fridge. If you’d like this chutney to be a bit thicker, you can strain the kefir or yogurt for a few hours to drain the whey a bit.