Mardee's Yogurt Chutney

• 1 1/2 cups yogurt cheese
• 2 tablespoons minced white onion
• 1 tablespoon minced scallions
• 1 tablespoon minced ginger
• 1 clove garlic, peeled, minced
• 2 tablespoons minced coriander leaves
• 2 tablespoons minced mint leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon cayenne powder

1. Put the yogurt in a large bowl.
2. Stir in the remaining ingredients until well blended.
3. This dip can be stored in the refrigerator in a closed container for up to 24 hours.
4. Serve with crudites, grilled bread, flat bread or crackers.

yogurt cheese, white onion, scallions, ginger, clove garlic, coriander leaves, mint leaves, salt, freshly ground pepper, cayenne powder

Taken from cooking.nytimes.com/recipes/6926 (may not work)