This chutney is not very hot, in terms of chile-heat. However, those who prefer extremely mild chutney can remove some of the seeds from the serranos.
Makes 2 cups
4 green serrano chiles (including seeds) minced
½ cup chopped shallot
1 tbsp fresh lemon juice
1 cup fresh cilantro, leaves only
½ cup fresh mint, leaves only
1 tsp white sugar
1 tsp salt
1 cup plain whole-milk yogurt
(1) In a blender or food processor, combine chiles, shallot and lemon juice, and purée until very finely minced.
(2) Add cilantro and mint, stopping to scrape down the sides of the blender with a spatula.
(3) Add a few teaspoons of cold water, if needed, to keep the mixture moving, but not so much that it becomes watery.
(4) Transfer mixture to a bowl and fold in sugar, salt and yogurt; stir until smooth.
(5) Taste for seasoning. The mixture will keep, refrigerated, up to 1 week. Serve it as an accompaniment to rice, grilled meats, fish or poultry, or as a dip.