This is a wonderful chutney. I really love the cilantro-mint combo. That said, I can't generally be bothered to make it from scratch these days. There is an Indian grocery store right around the corner from us that sells jars of "cilantro-mint chutney" that, while not as good as homemade, are still perfectly acceptable condiments.
If you do decide that you want to make your own chutney (or if you can't easily buy ready-made sauces), here's the recipe I use.
Mint-Yogurt Sauce
Slightly adapted from 660 Curries
1/2 c. firmly packed fresh cilantro
1/2 c. firmly packed fresh mint
1 Tbsp. plain yogurt
1/2 tsp. coarse sea salt
6 fresh green Thai chiles
1 Tbsp. ginger paste
1. Combine all ingredients in blender jar along with 1/4 c. water. Puree until smooth.
2. Store in an airtight container in the fridge or freezer until ready to use. Will keep 5-7 days in the fridge.
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