Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 bunches | Cilantro |
| 1 \N | Tomato |
| ⅛ \N | Onion |
| 1 \N | Lemon; juice of |
| ½ teaspoon | Salt |
| ¼ teaspoon | Chili powder |
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