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Thursday, October 13, 2011

Cilantro Chutney

Yum. Smells so good, too. AND the recipe is delightfully imprecise...

Green Corriander Chutney
from the Book of Jewish Food by Claudia Roden

1 bunch cilantro ~4oz
3-4 sprigs mint (I didn't do)
1-5 fresh hot green chilies, to taste
1" of fresh ginger
2-6 cloves garlic
3T unsweetened dried coconut
4-6T white wine vinegar (the larger amount if the blender won't spin)
1/2 t salt
1t sugar

chilies/ginger/garlic/coconut in food processor
add greens, vinegar, salt, sugar
keeps 1 month fridge, months in freezer

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