Coriander Chutney Recipe

Ingredients

3-1/2 cups (875 mL) packed fresh coriander leaves

1/2 cup (125 mL) packed fresh mint leaves

2 green onions, chopped

half hot green finger pepper, seeded

1/4 cup (50 mL) water

1 tbsp (15 mL) lemon juice

2 tsp (10 mL) extra-virgin olive oil

1/4 tsp (1 mL) each granulated sugar and salt until smooth

Preparation

Coriander Chutney: In food processor or blender, purée together 3-1/2 cups (875 mL) packed fresh coriander leaves; 1/2 cup (125 mL) packed fresh mint leaves; 2 green onions, chopped; half hot green finger pepper, seeded; 1/4 cup (50 mL) water; 1 tbsp (15 mL) lemon juice; 2 tsp (10 mL) extra-virgin olive oil; and 1/4 tsp (1 mL) each granulated sugar and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.)