Cilantro Chutney
Serve this sauce with warm flat bread, chips, on grilled
chicken, fish or even lamb, It is a refreshing, bright sauce that is also incredible on rice and with curry.
2 bunches cilantro, washed bottom stems cut off
1 knob of ginger, rough chopped
10 cloves garlic, peeled
1 jalapeño or serrano chili, seeds removed, rough chop
3 lemons, juice only, Meyer preferably
2 tablespoons of cumin, toast first in a pan with no oil
1 teaspoon of salt
Blend all ingredients together in a blender or food
processor. Keeps for a week refrigerated.
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