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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This chutney will keep for 2 weeks in the refrigerator. From the Autumn 2008 issue of the LCBO's Food and Drink magazine. Ingredients:
1 1/2 cups fresh coriander, leaves and stems |
2 teaspoons white sugar |
1 teaspoon ground cumin |
1 tablespoon fresh gingerroot, chopped |
1 jalapeno pepper, seeds removed |
2 tablespoons lemon juice |
1/3 cup plain yogurt |
salt & freshly ground black pepper |
Directions:
1. Combine coriander leaves and stems with sugar, cumin, ginger, jalapeno pepper and lemon juice in a food processor. Process until chopped. Add yogurt and continue to process until smooth. Season with salt and pepper to taste.
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