Cilantro chutney

Yield: 1 cup

Measure Ingredient
1 cup Cilantro leaves and stems tightly packed
1 cup Grated coconut
1 To 2 hot green chilies cored and seeded
2 tablespoons Lime juice
½ teaspoon Salt
1 teaspoon Sugar
1 1" piece ginger (opt)
1 Garlic clove(s) (opt)
Water

Put all the ingredients except the water in a blender or food processor. Add cup of water and blend. Scrape down the sides and keep adding water and blending until the mixture is a thick paste.

(The goal is to use just enough water to rehydrate the coconut but not so much that the paste is watery.) Fine Cooking April-May 1995

Submitted By DIANE LAZARUS On 04-22-95

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