Cilantro chutney (washington)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | bunches | Cilantro |
| 1 | Tomato | |
| ⅛ | Onion | |
| 1 | Lemon; juice of | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Chili powder |
Directions
Break off the big stems of the cilantro and wash the leaves well. I wash the leaves twice by soaking them in a bowl of water.
Place all the ingredients in a food processor and pulse. Chutney can be left chunky or processed until smooth.
Note: We use this on top of our black bean burritos, also as a garnish on top of salads and soups.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Antique Sandwich Co., Tacoma, Washington