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Cilantro-Mint Chutney
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    Cilantro-Mint Chutney

    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.

  • 3/4 c chopped cilantro, firmly packed
  • 1/2 c chopped fresh mint, firmly packed
  • 1 fresh hot green chili (how about 3 or 4? Pleeeaaaase!!!!!)
  • 1 TB lemon juice
  • 3/4 c plain yogurt
  • 1/4 to 1/2 tsp salt
  • 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.

    From: Madhur Jaffrey's World of the East.       Book Details at Amazon.Com">
    Posted By: pamra@rockland.net, Alexandra Soltow
    Post Date: Mon, 11 May 1998

    *BACK TO CHUTNEY*







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