Fresh Coriander Chutney

¼ cup lemon juice

¼ cup water

120 g coriander stems and leaves; washed, coarsely chopped

¼ cup fresh coconut; finely chopped

¼ cup onion; finely chopped

2 Tbs ginger root; finely chopped

2 tsp red chili ; chopped

1 tsp sugar, granulated

1 tsp salt

¼ tsp black pepper

1

Combine lemon juice, water and ½ cup coriander in blender; blend at high for 30 seconds until pureed.

2

Scrape sides, add ½ cup coriander. Repeat until all the coriander has been pureed.

3

Add coconut, onions, ginger, chili, sugar, salt and pepper. Blend again.

4

When perfectly smooth, taste and add more sugar or salt if desired.

5

Serve immediately or keep tightly covered in refrigerator up to 1 week.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.