Date: Tue, 14 Oct 1997 09:36:12 -0700
From: bala@jupiter.legato.com (Bala Subramanian)
Cilantro Chutney:
1 bunch Cilantro (leaf corriander, cannot substitue parsley)
1 small onion (about 1 inch diameter)
1 tomato (same size as onion)
1 jalapeno pepper (more if you like heat)
1 tbsp lemon juice (more to taste)
1/4 tsp salt
1/4 tsp ground cumin (available in Indian grocery stores)
Blend the first four ingredients in a blender in this order: start with the
tomato, then add the onion and pepper, and lastly the cilantro, this way you
will not have to add any water to blend, the whole mixture will be watery
enough once you are done. If you do have to add water, add the minimum amt
possible.
Add lemon juice,salt, and ground cumin. You can adjust these to taste. The
result should be slightly tart.
This will keep indefinitely in the fridge in a sealed jar.
I usually double all the ingredients, and it's all gone within a week. I eat
this with everyting.
kwvegan vegan