Spicy Yogurt Dip with Chips and Vegetables

• 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
• 2 shallots
• 3 tablespoons vegetable oil
• 1/2 cup fresh mint leaves
• 1/2 cup fresh flat-leafed parsley leaves
• 1/4 cup dry-roasted peanuts
• 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

1. In a cheesecloth-lined sieve set over a bowl drain yogurt, chilled, 1 hour.
2. Discard liquid.
3. Wearing rubber gloves, seed and devein jalapenos, reserving 1/4 teaspoon seeds.
4. Cut chilies into pieces and in a blender puree with reserved chili seeds, coriander, fennel, and cumin seeds, and water until smooth.
5. Thinly slice shallots.
6. In a skillet heat oil over moderate heat until hot but not smoking and cook shallots, stirring occasionally, until golden.
7. With a slotted spoon transfer shallots to paper towels to drain and season with salt.
8. In oil remaining in skillet cook chili puree, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.
9. Chop separately mint, parsley, and peanuts and in a bowl stir together with yogurt, chili puree, lime zest and juice, and salt and pepper to taste.
10. Dip may be made 2 days ahead and chilled, covered.
11. Chill shallots separately in an airtight container.
12. Top dip with shallots and serve with chips and vegetables.

plain yogurt, jalapeno chilies, coriander seeds, fennel seeds, cumin seeds, water, shallots, vegetable oil, mint leaves, parsley, peanuts, lime zest, lime juice, potato chips, vegetables

Taken from www.epicurious.com/recipes/food/views/spicy-yogurt-dip-with-chips-and-vegetables-14158 (may not work)