Coriander Chutney

Name: Coriander Chutney
Ingredients: 3-1/2 cups (875 mL) packed fresh coriander leaves; 1/2 cup (125 mL) packed fresh mint leaves; 2 green onions, chopped; half hot green finger pepper, seeded; 1/4 cup (50 mL) water; 1 tbsp (15 mL) lemon juice; 2 tsp (10 mL) extra-virgin olive oil; 1/4 tsp (1 mL) each granulated sugar and salt until smooth

8 ingredients

2 steps

Ingredients

3-1/2 cups (875 mL) packed fresh coriander leaves
1/2 cup (125 mL) packed fresh mint leaves
2 green onions, chopped
half hot green finger pepper, seeded
1/4 cup (50 mL) water
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) extra-virgin olive oil
1/4 tsp (1 mL) each granulated sugar and salt until smooth

Directions

1

Coriander Chutney:
2

In food processor or blender, puree together 3-1/2 cups (875 mL) packed fresh coriander leaves; 1/2 cup (125 mL) packed fresh mint leaves; 2 green onions, chopped; half hot green finger pepper, seeded; 1/4 cup (50 mL) water; 1 tbsp (15 mL) lemon juice; 2 tsp (10 mL) extra-virgin olive oil; and 1/4 tsp (1 mL) each granulated sugar and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.)