Recipe - Cilantro-Mint Chutney

Three fourths cup Chopped cilantro; firmly
packed
One half cup Chopped fresh mint; firmly
packed
1 Fresh hot green chili; (how
about 3 or 4?
Pleeeaaaase!!!!!)
1 tablespoon Lemon juice
Three fourths cup Plain yogurt
One fourth teaspoon Salt; (up to 1/2)

Try this. It's served as a condiment in most Indian restaurants: if you
don't have access to papadums to dip into the stuff, corn chips will do
quite nicely, along with any other items you usually like to dip into spicy
substances.

(from Madhur Jaffrey's World of the East)

Put first 4 ingredients in a blender or food processor along with 3 TB
water. Process until smooth. Beat yogurt in a bowl until it is creamy. Add
cilantro mixture and fold in. Add salt to taste.

Okay, here's something else. This sauce is suggested for serving with baked
fish fillets, but I've also used it (without cooking it and with the
addition of chopped scallions) in a red bean salad. It looks Georgian
(former Soviet, that is!) in origin.

Posted to CHILEHEADS DIGEST by pamra@rockland.net (Alexandra Soltow) on
May 11, 1998