1 cup (packed) chopped cilantro
1 fresh green chili, chopped
8 oz plain yogurt
1/2 teaspoon salt (more if needed)
1/8 teaspoon ground pepper
1/2 teaspoon roasted ground cumin seeds
1 tablespoon lemon juice
Directions: How to Cook Fresh Green Chutney
Put the cilantro and chili in the contain of an elecrtic blender with 3 tbs water and blend until you have a smooth paste.
In a non-metallic bowl, combine the yogurt, salt, pepper, cumin, lemon juice, and paste from the blender. Cover and refrigerate until ready to use.
To Serve: Bring the cooled bowl to the table. People should take just a tablespoon at a time.
Source: Madhur Jaffery, "An Invitation to Indian Cooking."
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