Cilantro-mint chutney

Yield: 1 Servings

Measure Ingredient
¾ cup Chopped cilantro; firmly packed
½ cup Chopped fresh mint; firmly packed
1 \N Fresh hot green chili; (how about 3 or 4? Pleeeaaaase!!!!!)
1 tablespoon Lemon juice
¾ cup Plain yogurt
¼ 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 CHILE-HEADS DIGEST by pamra@... (Alexandra Soltow) on May 11, 1998

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