Coriander and Buttermilk Chutney

2 cups chopped fresh cilantro (also known as coriander or Chinese parsley)1 green chili pepper, seeded and coarsely chopped (more if desired) 1/4 cup dry roasted peanuts or almonds1 teaspoon cumin seedsSalt to taste 1/4 cup low-fat cultured buttermilkPlace all the ingredients in a blender and grind to a smooth paste. Transfer to a bowl. Cover and refrigerate until serving.Serves three as a sandwich spread; six as a condiment.Nutrition values per condiment serving: 32 calories, 2 g fat (1 g saturated), 2 g carbohydrates, 1 g fiber, 2 g protein, 1 mg cholesterol, 46 mg sodium.Recipe from Alamelu Vairavan in "Cooking Healthy Across America"(2004 American Dietetic Association)

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