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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