Cilantro-Chile Chutney (dip for Samosas)

INGREDIENTS:

1 cup              Cilantro Leaves, loosely packed

1                      Jalapeno or Serrano Chile

3 tbs                Water

1/2 tsp            Cumin Seeds

1 cup               Yogurt

1 tbs                Lemon Juice

1/4 tsp            Salt

Pinch              White Pepper

INSTRUCTIONS:

In a blender or processor, put in the cilantro leaves and chile.   Add the water and puree to a smooth paste.  Scrape down the sides of the bowl as necessary.

In a small pan, heat the cumin seeds over low heat until they started to smell nutty and aromatic.  Remove from the heat, let cool and grind to a fine powder.

Add the ground cumin, yogurt, lemon juice, salt and pepper.  Taste and adjust seasoning.  Stir to blend thoroughly and chill before serving.