Title: Fresh Chinese Parsley (Cilantro) and Mint Chutney
Categories: Condiments
Yield: 1 Servings

3/4 c Chopped fresh Chinese
Parsley -- (Cilantro)
Firmly packed
1/2 c Chopped fresh mint -- firmly
Packed
1 Fresh hot green chili --
(optional)
1 tb Lemon juice
3/4 c Plain yogurt
1/4 To 1/2 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 1/4 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