Ingredients

• 2 cups plain yogurt
• 4 fresh jalapeno chilies
• 1 1/2 tablespoons coriander seeds
• 2 teaspoons fennel seeds
• 1 teaspoon cumin seeds
• 1/4 cup water
• 1 tablespoon vegetable oil
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh flat-leafed parsley leaves, chopped
• 1/4 cup dry-roasted peanuts, chopped
• 1 teaspoon finely grated fresh lime zest
• 1 tablespoon fresh lime juice
• Potato chips
• Assorted raw vegetables, such as: cherry tomatoes, trimmed radishes, cucumber spears, celery sticks

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Instructions

1. In a cheesecloth-lined sieve set over a bowl, drain yogurt, chilled, for 1 hour. Discard liquid. Wearing rubber gloves, seed and devein jalapenos, reserving 1/4 teaspoon seeds. Cut chilies into pieces and in a blender puree with reserved chile seeds, coriander, fennel, and cumin seeds, and water until smooth.
2. In skillet heat olive oil and cook chile puree, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.
3. In a bowl stir together mint, parsley, and peanuts yogurt, chili puree, lime zest and lime juice. Taste and adjust with salt and pepper, to taste. Dip may be made 2 days ahead and chilled, covered. Serve with chips and vegetables.