1 cup coriander
chopped, could also use cilantro
3/4 cup mint
3/4 cup green onion
4 tbsp lemon
freshly squeezed
1/2 cup yogurt
3/4 tsp salt
1/4 tsp pepper
You never know when you'll run into a recipe. In this case, we were in a cab hauling home our very first Le Creuset from the Bloomingdale's sale. The conversation with the cab driver quickly moved to food, and he told us that he was a really good Indian cook. We told him that we had been dying to know how to make that lovely cilantro chutney served at Dosa (with papad) and at Naan and Curry (with chicken tikka masala), and he easily rattled off the ingredients and process off the top of his head. We make this regularly - either when we want to have it with papad or when we have leftover cilantro, green onion, or mint that we don't want to waste. The proportions below are estimates... We usually prepare a batch and adjust ingredients to taste.
Add all the ingredients (except the salt and pepper) into a tall working glass or equivalent and combine with a hand mixer until smooth.
Taste analytically and adjust ingredients as needed. Season with salt and pepper to taste.
The cab driver was adamant that I use coriander and not cilantro. In tasting both, there is definitely a difference in taste between coriander and cilantro. The taste of coriander is similar to cilantro, but brighter. Use coriander whenever you can find it.