Fresh Cilantro Chutney

 Spoon this over potatoes, or use on sandwiches and burgers!

 1 cup chopped fresh cilantro leaves and stems
1/4 cup dried, unsweetened coconut
3 small, skinny chile peppers (optional)
3 tablespoons toasted sesame seeds
2 tablespoons peeled and minced fresh ginger
1/4 cup plain yogurt
1 teaspoon ground cumin
1 teaspoon salt

 In a food processor, process the cilantro, coconut, chilies, sesame seeds, and ginger until smooth.  Cover and refrigerate until serving time.  The chutney will keep in an airtight container in the fridge for up to 5 days.

– Entertaining for a Vegetarian Planet, by Didi Emmons


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s