Recipe By : Indian Cooking, Khalid Aziz
Serving Size : 12 Preparation Time :0:15
Categories : Chutney
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ozs coriander leaves (cilantro)
1 Sm onion
2 lemons
2 Tbsps vinegar
1 Tbsp desiccated coconut
2 green chilies
2 Tsps ground cumin
2 Tsps salt
1/2 Tsp black pepper
1/2 Tsp chili powder
Wash the coriander leaves and chop them roughly. It does not matter if you
include some of the stalks. 2 oz of coriander leaves should fill a 1 pint
container when pressed down gently. Peel the onion, squeeze the juice of
the lemons into a liquidiser and add the rest of the ingredients, together
with the coriander. Liquidise until smooth. If necessary, add a little
water to keep the chutney liquid.
Serve immediately or pour into a jar with a screw-top lid. It can be kept
in a refrigerator for up to a week. Alternatively, put some to one side for
immediate serving and freeze the remainder.
