Recipe - Fresh Chinese Parsley (Cilantro) And Mint Chutney

Three fourths cup Chopped fresh Chinese
Parsley (Cilantro)
Firmly packed
One half cup Chopped fresh mint firmly
Packed
1 Fresh hot green chili
(optional)
1 tablespoon Lemon juice
Three fourths cup Plain yogurt
One fourth To One half tsp
Salt

Put the Chinese parsley, mint, green chili, lemon juice and 3 tbsp water
into the blender. Blend until smooth, pushing down as necessary with a
rubber spatula. Beat the yogurt in a small bowl until it is creamy. Add the
mixture from the blender and fold in. Add One fourth tsp salt, mix, and taste. Add
more salt if desired. Jaffrey suggests it is good with Vegetable
Pakoris(batter fried vegetables). If you're still eating fried foods, I
agree. But other low fat items are healthier. Try it for a dip with fresh
vegetables. We sometimes stir a little into our rice. Posted by SassyJo

Recipe By : World of the East Vegetarian Cooking by Madhur Jaffrey

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip