1) With the machine running, drop ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add spring onions, mint, coriander, yoghurt, jalapeno, lime juice, and salt. Process to a textured paste similar in consistency to pesto, adding water to adjust the consistency, if desired.
Cook's Note: This chutney's also great with grilled lamb and chicken, and as a spread for sandwiches, rice crackers, or crispy Indian pappadam.
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