HERB AND YOGURT CHUTNEY

Serve as an accompaniment to rice and curries or with baked or grilled seafood, meats or chicken.

1/3 cup low-fat plain yogurt
2 tablespoons finely chopped raw unsalted peanuts
2 tablespoons chopped shredded coconut
2 tablespoons chopped fresh coriander leaves
1 tablespoon chopped fresh mint
2 teaspoons grated fresh ginger
2 teaspoons lemon juice
Pinch of chili powder
1/2 teaspoon sugar

Combine all ingredients in a bowl; refrigerate chutney at least 1 hour before serving.