Cilantro-Mint Chutney
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Cilantro-Mint Chutney
  Chutney  
Last updated 6/12/2012 1:16:27 AM. Recipe ID 46305. Report a problem with this recipe.
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      Title: Cilantro-mint chutney
 Categories: None
      Yield: 1 Servings
 
    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 ts 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.
  




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Recipe ID 46305 (Apr 03, 2005)

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