Fresh Coriander Chutney

Ingredients :

  • 4 cups (1L) fresh coriander leaves
  • ¼ cup (60 mL) water
  • half of hot green finger pepper, seeded
  • 4 tsp. (20mL) lemon juice
  • ¼ tsp. (1mL) salt
(Baking Conversion Table)

Cooking Procedures :

  1. In a food processor, purée together coriander, water, hot pepper, lemon juice and salt until smooth. (Refrigerate in airtight container for no more than 6 hours to avoid discolouration.)

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