Coriander And Mint Chutney - cooking recipe

Ingredients

1 large bunch coriander (Chinese parsley)
3 to 4 hot chili peppers, to taste (fewer if you do not want it hot)
1/2 tsp. salt
1 large bunch mint leaves
8 oz. plain yogurt
1/2 onion
1/2 tomato

Preparation

Clean and wash coriander, mint, chili, tomato and onion.
Put small amounts of each in blender and blend.
Add yogurt and salt a little at a time.
Blend until smooth.
Store in a container with a tight lid.
Will last approximately 2 to 3 weeks, just stir each time you use it.