Title: Fresh Cilantro & Mint Chutney
Categories: Dip
Yield: 1 Cup?

3/4	c	Chopped fresh cilantro - (firmly packed)
1/2	c	Mint, fresh; chopped & firmly packed
1		Fresh hot green chili (opt.)
1	tb	Lemon juice
3/4	c	Plain yogurt
1/4	ts	Salt; (more if desired)

Put the cilantro, mint, green chili, lemon juice, and 3 tablespoons water into the container of a blender or food processor. Blend until smooth, pushing down, if 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 1/4 teaspoon of the salt, mix, and taste. Add more salt if you need it.

* Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias

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