| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chicago | India, Sauce, Vegetables | 2 | Cups |
INGREDIENTS
| 1 1/4 | c | Low-fat plain yogurt |
| 1 | Fresh red chili, diced | |
| 1 | T | Chopped fresh cilantro |
| 1 | t | Sugar |
| 1 | t | Mint sauce, see note |
| Salt to taste | ||
| 1/2 | Cucumber, peeled finely | |
| diced | ||
| Fresh mint sprigs |
INSTRUCTIONS
Whisk yogurt until smooth in medium bowl. Add chili, cilantro, sugar, mint sauce and salt. Whisk to combine. Stir in cucumber; transfer to serving bowl. Garnish with mint sprigs. Makes 2 cups. Note: Mint sauce can be purchased at most supermarkets near the jellies or by the condiments. Do not use jelly. From article by William Rice, Chicago Tribune. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98
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