Fresh Green Chutney With Chinese Parsley And Yogurt
|Chopped chinese parsley||1 Cup (16 tbs) (Coriander Greens Or Cilantro, Packed Cup)|
|Plain yogurt||8 Ounce (1 Container)|
|Salt||1⁄2 Teaspoon (Add More If You Need It; The Sourness Of Yogurt Can Vary With Its Age)|
|Freshly ground pepper||1⁄8 Teaspoon|
|Roasted and ground cumin seeds||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
Put the parsley and chili in the container of an electric blender with 3 tablespoons of water and blend until you have a smooth paste (you may need to push the parsley 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.
To serve: Bring the cooled bowl to the table.
You could serve it with almost any Indian meal.
People should take just a tablespoon at a time.