Ingredients
125 g fresh mint leaves
125 g fresh cilantro leaves
1 green bird's eye chile pepper, stemmed
30 ml water
500 g dahi (Indian yogurt)
280 g hothouse tomatoes
5 g ground cumin
3 g ground coriander
Directions
Step 1
In a mini food processor, combine mint leaves, cilantro leaves, and green chile. Pulse until blended, adding water to create a paste. Transfer the paste to a bowl and add dahi, mixing until fully combined.
Step 2
Cut tomatoes in half, remove the seeds, and dice them. Add the diced tomatoes to the dahi mixture. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.