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The Book Club Cookbook - by Judy Gelman, Vicki Levy Krupp

Makes about 2 cups

1/4 hunch cilantro
A few sprigs of mint
1 - 2 teaspoons lemon juice
2 cups plain yogurt

To make the chutney:
Place the cilantro and mint in a blender or food processor with lemon juice.

Process to a fine paste.

Add to yogurt and stir well to blend.

Add salt to taste.

Serve at room temperature.

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