Cilantro chutney (washington)

1 Servings

Ingredients

Quantity Ingredient
2 bunches Cilantro
1 Tomato
⅛ Onion
1 Lemon; juice of
½ teaspoon Salt
¼ teaspoon Chili powder

Directions

Break off the big stems of the cilantro and wash the leaves well. I wash the leaves twice by soaking them in a bowl of water.

Place all the ingredients in a food processor and pulse. Chutney can be left chunky or processed until smooth.

Note: We use this on top of our black bean burritos, also as a garnish on top of salads and soups.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Antique Sandwich Co., Tacoma, Washington

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