At the Indian table, chutneys layer on a range of flavors; this creamy yogurt-based version made with cilantro, lime, and fresh green chiles adds bright flavor to dishes like cabbage fritters or mung bean pancakes. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.
- 1 cup plain yogurt
- 3⁄4 cup roughly chopped cilantro
- 1 tbsp. fresh lime juice
- 2 small green Thai chilies or 1 serrano, stemmed
- Kosher salt, to taste
- Purée ¼ cup yogurt with remaining ingredients in a small food processor until smooth; transfer to a bowl and stir in remaining yogurt.