Wolfgang Puck's Cilantro Mint Chutney
In a small saucepan, warm the coconut milk to about 110 degrees F. Transfer to a blender and add the garlic, yogurt, honey, cayenne, cumin seeds, coriander seeds, fenugreek and Garam Masala. Process until well blended.
Add the cilantro and mint leaves and process to until herbs are pureed (mixture will turn to green color). Season to taste with a little salt, pepper and sugar.
Keep refrigerated until needed.
Note: Garam Masala can be found in many Asian supermarkets in the spice aisle.
Course: Sauces and marinades