This is from Julie Sahni's _Classic Indian Vegetarian and Grain Cooking_.

"Fragrant and slightly hot, this chutney, very popular in Indian
restaurants, generally accompanies Indian appetizers and a traditional north
Indian meal."

Cilantro Chutney

1 1/2 - 2 cups packed cilantro leaves, roughly chopped
1/3 - 1/2 cup water
2-4 fresh hot green chiles, roughly chopped
1-2 slices fresh ginger, 1/8 inch thick
1 teaspoon sugar
1 tablespoon fresh lemon juice or 2 teaspoons white vinegar
Salt, to taste
1/4 cup packed fresh mint leaves (optional)

Put all the ingredients in the container of an electric blender or food
processor and blend until finely puréed and reduced to a sauce. Taste the
mixture for seasonings and pour into a bowl.

Cover and chill until needed. Keeps well for two to three days, covered, in
the refrigerator.

BOB's NOTES:
1. Since I had so much other spicy stuff, I used one Anaheim chile instead
of the spicy chiles.
2. I used lemon juice, but it seemed a little "wrong." I think I'll use
Rose's Lime Juice next time.
3. I didn't use the mint.


Bob