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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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