Cilantro Chutney

January 15, 2008

Cilantro Chutney

Wendy McCrady, Tucson CSA

Delicious with curried vegetables. Substitute roasted
green chiles from your freezer for the fresh, if desired.

1 bunch cilantro, washed and drained
¼ cup onion, chopped
½ teaspoon cumin seeds (or powder)
1 green chile
Juice from 1 lemon
1 teaspoon salt
Yogurt, opt. (I use plain soy yogurt.)

Remove discolored leaves and most of stem from cilantro.
Chop cilantro and place in blender with onion, cumin,
chile, salt, and lemon juice. Blend to a smooth paste.

Taste and add a bit of yogurt if desired to mellow the bite
of the onion. Chill at least one hour to allow the flavors to
blend and mellow.

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