|
Ingredients
|
Quantity
|
|
Chopped cilantro
|
1 cup
|
|
Fresh hot green chilli – sliced
|
1
|
|
Plain yoghurt
|
8 ounces
|
|
Salt
|
½ tsp
|
|
Freshly ground black pepper
|
1/8 tsp
|
|
Roasted – ground cumin seeds
|
½ tsp
|
|
Lemon juice
|
1 tbsp
|
Put the cilantro and chili in the container of blender with 3
tablespoons of water and blend until you have a smooth paste (you may need to
push the cilantro down a couple of times.) In a nonmetallic bowl, combine the
yogurt, salt, pepper, cumin, lemon juice, and paste from the blender. Cover and
refrigerate until ready to use. This chutney needs to be made the day it is eaten.
