INGREDIENTS

INSTRUCTIONS

Wash the coriander leaves and chop them roughly. It does not matter
if you include some of the stalks. 2 oz. of coriander leaves should
fill a 1 pint container when pressed down gently. Peel the onion,
Squeeze the juice of the lemons into a liquidiser and add the rest of
the ingredients, together wiht the coriander. Liquidise until smooth.
If necessary, add a little water to keep the chutney liquid.
Serve immediately or pour into a jar with a screw-top lid. It can be
kept in a refrigerator for up to a week. Alternatively, put some to
one side for immediate serving and freeze the remainder.
Per serving: 48 Calories; 1g Fat (12% calories from fat); 3g Protein;
10g Carbohydrate; 0mg Cholesterol; 433mg Sodium
Recipe by: Indian Cooking, Khalid Aziz
Converted by MM_Buster v2.0l.

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