4 cups (180 g) cilantro (leaves and stems), coarsely chopped

1 small tomato, diced

5 green onions, thinly sliced

4 cloves garlic, thinly sliced

1/3 cup (75 ml) cold water

2 tbsp (30 ml) lime or lemon juice

2 tbsp fresh ginger, thinly sliced

1 tsp fresh chili pepper, thinly sliced (or to taste)

1 tsp salt

1/2 tsp ground cumin

1/2 tsp ground coriander

Place all the ingredients in a blender and purée until smooth.

Delicious with curries (lamb, beef or lentil) or Tandoori Salmon ( see recipe below). This chutney can also be used to flavour rice or yogurt.

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