Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        coriander leaves -- (cilantro)
   1      small         onion
   2                    lemons
   2      tablespoons   vinegar
   1      tablespoon    desiccated coconut
   2                    green chilies
   2      teaspoons     ground cumin
   2      teaspoons     salt
     1/2  teaspoon      black pepper
     1/2  teaspoon      chili powder

Preparation:

Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 oz. of coriander leaves should fill a 1 pint container when pressed down gently. Peel the onion, Squeeze the juice of the lemons into a liquidiser and add the rest of the ingredients, together wiht the coriander. Liquidise until smooth. If necessary, add a little water to keep the chutney liquid. Serve immediately or pour into a jar with a screw-top lid. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder.