Coriander and
Buttermilk Chutney

 

This chutney can be served as a dip with vegetables or use it as a sandwich spread.

Ingredients:
 
2
 cups chopped fresh cilantro (coriander)
 
3
 large green chili pepper
 
1/4
 cup dry roasted peanuts
 
1
 teaspoon cumin seeds
    dash salt
 
1/4
 cup low-fat cultured buttermilk
Directions:
 
1.
Place all the ingredients in a blender and grind to a smooth paste. Transfer to a bowl. Cover and refrigerate until serving.