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Cilantro Chutney

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CATEGORY CUISINE TAG YIELD
Grains Pakistani Chutneys, Pakistani 1 Servings

INGREDIENTS

3 c Cilantro, fresh, chopped fine
1 sm Green chili, fresh, remove seeds, chopped fine
2 tb Lemon juice
1/2 ts Salt
1/2 ts Cumin seeds, roasted, ground
1 pn Black pepper

INSTRUCTIONS

Into a hot cast iron frying pan, put the cumin seeds. Toss for about 30
seconds and remove seeds. Grind into powder.
Put all the ingredients into the blender and puree into a paste. Use as
little water as necessary.
NOTES : This is a very common chutney found on the tables in many Karachi=
homes, used for dipping and flavoring.
Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349
by wight@odc.net on Jun 8, 1997

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

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