Cilantro Chutney

1. 1

   Chop the coriander leaves and stalks coarsely, grate the coconut and ginger.

2. 2

   Put into a food processor with the rice vinegar and zest and juice of the lime.

3. 3

   Process until you have a uniform green paste.

4. 4

   Stir in the thick yogurt and toasted cumin seeds.

5. 5

   Add salt and pepper to taste and refrigerate until needed.

6. 6

   Serve with spicy Asian food like curry.

* Per serving · 4 servings · Values may vary.

No additional tips available.